I am SHOCKED how much I love this soup! And the lemon-cashew cream that goes on top is 😍😍😍. Good news: It’s made from very simple ingredients & is SOUPER easy to make…
40 minutes • Servings: 4 Print Recipe
- 2 pounds fresh carrots
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 tablespoons ginger, freshly grated
- salt & pepper to taste
- 32 ounces chicken bone broth (sub vegetable broth to make vegan)
- Optional garnish: chopped chives
- 1 cup raw unsalted cashews
- 1.5 cup warm water
- juice of 1/2 lemon
- sea salt to taste
Soup: Preheat oven to 425°, arrange carrots on a large baking sheet and toss with 1 tablespoon of olive oil. Roast for 15 minutes or until carrots get golden and soften. While carrots are roasting heat a large soup pot over med-high heat. Add 2 tablespoons of olive oil, yellow onion, and salt & pepper to taste. Cook until onion is soft and translucent. Transfer cooked carrots to the soup pot and add bone broth. Bring to a boil and add the ginger. Use a hand blender to purée the soup or cool a little & add to a blender to purée.
Lemon-Cashew Cream: Soak cashews in 1 cup of warm water for 10-15 minutes until they soften. After the cashews have softened drain the water and add them to a blender with the 1/2 cup of fresh water, lemon juice, and salt to taste. Purée until it creates a thick cream sauce. Add additional water, 1 tablespoon at a time, if it’s too thick and adjust salt to taste.
Serve soup in bowls topped with a drizzle of cashew cream. Optional: Garnish with chopped chives. ENJOY!
Nutritional Facts for Carrot Ginger Soup
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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