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How this works
Ingredients
- 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
Instructions
- 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.
Notes
But Wait, There’s More
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.
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.
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