Mindful Sodexo 
Fresh carrot, garlic, ginger and cashew pureed in vegetable stock, topped with shredded carrots and chopped cashews
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Follow Ellie's Recipe
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
- 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. - 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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