CARROT CASHEW SOUP
This is my all time favorite soup. good anytime, I never tire of it. it has been a big hit at tea parties also. major comfort food. :-)
Provided by Laura Spencer-Whitacre
Categories Cream Soups
Time 1h
Number Of Ingredients 11
Steps:
- 1. Peel the carrots and cut them into chunks. Do the same with the potatos. Peel the garlic and leave whole. Put all ingredients and 1 tsp salt into the soup pot and cover with just enough water or stock. Bring to boil and simmer until carrots are tender.
- 2. Chop the onion and saute in butter. Add the cashews and cook until the onion in transparent and the cashews are lightly browned. Add to simmering pot of soup.
- 3. When the veggies are tender, remove from heat. Run the soup thru a blender, adding milk as needed. Add enough milk so that you have desird consistency. Return to the soup to the pot and heat gently. Season to taste with nutmeg, basil and salt.Do Not boil. please enjoy
CARROT, CASHEW, AND GINGER SOUP
Make and share this Carrot, Cashew, and Ginger Soup recipe from Food.com.
Provided by Ames0325
Categories Vegetable
Time 50m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
- Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
- Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
- Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.
Nutrition Facts : Calories 122, Fat 7.7, SaturatedFat 1.4, Sodium 478.1, Carbohydrate 12.5, Fiber 2.8, Sugar 4.7, Protein 2.6
CARROT-GINGER-CASHEW SOUP
Make and share this Carrot-Ginger-Cashew Soup recipe from Food.com.
Provided by Canuck Mum
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.
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