Ellie Krieger’s Carrot Cashew Soup

Fresh carrot, garlic, ginger and cashew pureed in vegetable stock, topped with shredded carrots and chopped cashews

Prep Time: 15 min

Cook Time: 40 min

Yield: 4 (8 ounce servings)

Ingredients
  • 1 pint + 1/4 cup low sodium vegetable stock
  • 1 3/4 teaspoons olive oil
  • 1 3/4 ounces yellow onion, diced 1/4 inch
  • 2 whole cloves peeled garlic, minced
  • 1 3/4 teaspoons ginger root, peeled, minced
  • 1/8 teaspoon ground allspice
  • 12 ounces carrots, peeled, sliced 1/4 inch
  • 1 ounce dry roasted unsalted cashews
  • 1 1/8 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground white pepper
  • 1 1/4 ounces carrots, shredded
  • 1 tablespoon + 2 1/2 teaspoons dry roasted unsalted cashews, chopped
Instructions
1
Preparation:
Heat oil in a stock pot over medium-high heat. Add onions, stirring occasionally, cook for 3 to 4 minutes or until softened. Add garlic and ginger, cook for 1 minute. Stir in allspice, cook 30 seconds. Add first listed carrots and stock. Cover. Bring to a boil over high heat. Reduce heat to medium. Uncover, and simmer for 8 to 9 minutes or until carrots are tender. Remove from heat. Stir in first listed cashews, honey, salt and pepper. Use an immersion blender, puree soup until smooth.
2
For Service:
Ladle 8 ounces soup in a bowl, top with 1/3 ounce shredded carrots and 1 teaspoon second listed chopped cashews.
Nutrition Facts:
Calories
250
Carbs
13g
protein
9g
fat
13g
sat. fat
2g
Cholesterol
0mg
sodium
620mg
fiber
5g
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