Carrot Cashew Nut Soup Food

ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM

Steps:

• Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
• Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
• Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
• Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
• Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
• Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
• Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.

CREAMY CASHEW BUTTERNUT SQUASH SOUP

Steps:

• In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
• Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
• If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.

CARROT, CASHEW, AND GINGER SOUP

Steps:

• Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
• Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
• Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
• Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.

CARROT AND CASHEW NUT ROAST

Steps:

• Preheat oven to 350.
• In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
• Sweat onion and garlic in oil until soft.
• In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
• Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
• Bake 1 hour.
• Remove foil and bake 10 min more.
• Rest 10 minutes in the pan before unmolding.

CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Steps:

• Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
• Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

CARROT-GINGER-CASHEW SOUP

Steps:

• Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.