Carrot Ginger Soup with Cashews
Created by VegGirl on November 15, 2012
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #6960
Ingredients
- 2 pounds carrots, peeled and cut into 1 inch pieces
- 4 cups water or vegetable stock
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons freshly grated ginger, or to your taste
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 3 to 4 tablespoons fresh lemon juice
- 3/4 cup toasted cashews
- Salt and pepper, to taste
- Sour cream (optional, if added this would not be a vegan)
How to Make
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Step 1: Place the carrots in a medium saucepan and add the water.Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes).
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Step 2: Heat 2 tablespoons olive oil in a small fry pan. Add onion and cook over medium heat until soft and just lightly caramelized (10-15 minutes) Add garlic, ginger and next 3 spices. Saute for another 2 minutes. Stir in lemon juice.
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Step 3: In a blender combine the spice-onion mixture with the carrots and the cashews. Puree the mixture until smooth. Once smooth, pour back into the saucepan and heat. Season with salt and pepper to you desired taste. Mix in a dollop of sour cream if you like.
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Step 4: Ladle into serving bowl and enjoy!
Nutritional Facts
- Serving Size: 1 (348.7 g)
- Calories 370.4
- Total Fat - 6.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.1 mg
- Sodium - 46 mg
- Total Carbohydrate - 74 g
- Dietary Fiber - 0.8 g
- Sugars - 1.3 g
- Protein - 3.5 g
- Calcium - 52.4 mg
- Iron - 2.1 mg
- Vitamin C - 64.5 mg
- Thiamin - 0.3 mg