Gingered Carrot And Cashew Dip Recipes

CREAMY CARROT CASHEW GINGER SOUP

Creamy Carrot Cashew Ginger Soup image

Happy Monday everyone! I have a great #meatlessmonday soup for you today. Not only is this super healthy (and vegan) but it tastes amazing! Carrot Cashew Ginger Soup is a fab go-to meal for busy nights & the best part is you'll likely have some left over for lunch too.

Provided by admin

Time 35m

Number Of Ingredients 10

Ingredients

2 pounds peeled carrots, cut into 1 inch pieces
3 cups low sodium vegetable broth
1 cup unsweetened light coconut milk
1 medium onion (1cup), diced
2 cloves minced garlic
2 tablespoons olive oil
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons freshly grated ginger
3/4 cup unsalted toasted cashews

Steps:

Place carrots in a saucepan with broth & coconut milk. Bring to a boil. Reduce to a simmer. Cover & cook until carrots are tender (about 15-20 minutes)
Heat olive oil in a skillet. Add diced onion, garlic & cumin. Cook over medium heat until onions are translucent, about 5 minutes. Add ginger & salt. Cook another 10 minutes stirring often.
Combine carrots, cashews & onion mixture. Blend on a soup setting in batches. Reheat if needed before serving. Top with peeled carrots & chopped cashews.

Nutrition Facts : ServingSize 7 Cups

GINGERED CARROTS

Gingered Carrots image

I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

Steps:

In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CARROT-GINGER-CASHEW SOUP

Carrot-Ginger-Cashew Soup image

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

Ingredients

1 1/2 lbs raw carrots (peeled and washed)
2 tablespoons olive oil or 2 tablespoons butter
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
7 cups vegetable broth (or chicken broth)
1 cup dry white wine (optional)
1 1/2 cups cashew nuts (unsalted and either raw or dry-roasted)
2 tablespoons lemon juice (oj may be substituted)
1 pinch curry (to taste) or 1 pinch coriander powder (to taste)
salt and pepper
fresh chives (to garnish) or fresh parsley (to garnish)

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.

GINGER CARROT DIP WITH CRUDITES

Ginger Carrot Dip with Crudites image

Provided by Gina Marie Miraglia Eriquez

Categories Condiment/Spread Blender Ginger Vegetable No-Cook Vegetarian Kid-Friendly Gourmet Small Plates

Yield Makes about 2 1D2 cups dip

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon Asian sesame oil
5 medium carrots, coarsely chopped
1/4 cup chopped peeled ginger
2 scallions, coarsely chopped
Accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season

Steps:

Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.

CARROT GINGER DRESSING AND DIP

Carrot Ginger Dressing and Dip image

A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.

Provided by hollybee

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

2 carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
1 small shallot, roughly chopped
2 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons grapeseed oil
1 tablespoon sesame oil

Steps:

Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g

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