MAKE IT: The combination of full-bodied carrots, nutty cashews, creamy coconut milk and zesty ginger in this soup is like a cozy blanket in a bowl. That is to say, you’ll want to curl up with it on a cold winter day. Or, serve and eat it cold. It’s delicious at any temperature.
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoons peeled and grated ginger
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- ¼ teaspoon allspice
- ¼ teaspoon ground anise or fennel seed
- 2 pounds carrots, peeled and cut into 1-inch pieces; or bagged baby carrots
- 4 cups water or vegetable stock
- ¾ cup toasted cashews
- 1 cup coconut milk
- Heat oil in a saucepan or stockpot over medium heat. Add onion and cook until tender and translucent.
- Reduce heat to low, add garlic, ginger, salt and spices; sauté 10 minutes or until onion is soft.
- Add carrots, and stir to coat with the spice mixture.
- Add water or vegetable stock, increase heat, cover, and boil 15–20 minutes, until carrots are tender.
- Stir in toasted cashews and coconut milk; return to a low boil for 5 minutes.
- Remove from heat, and use an immersion blender or food processor to puree the soup until smooth.
Combine a cup of Pacific Cashew Carrot Ginger soup with 2 tablespoons of your favorite almond butter, and ½ teaspoon cayenne pepper; heat in a saucepan over low heat until warm. Drizzle over stir-fried veggies—such as zucchini, broccoli florets, sliced red bell pepper, sliced onion and chickpeas—and steamed brown rice.
BUY IT: PACIFIC ORGANIC CASHEW CARROT GINGER SOUP
We love Pacific for its commitment to traceable, organic, non-GMO ingredients; animal welfare; and a goal of zero-waste. But most of all, we love its chemical- and preservative-free Tetra Pak cartons that are recyclable in many Colorado curbside recycling programs. To find out if your county participates, visit recyclecartons.com.