Carrot Cashew Soup Food

CARROT AND CASHEW SOUP

Steps:

• Peel and cut the carrots into inch (1.25cm) pieces.
• Place a large soup pot over medium low heat. Add the oil and the butter to melt. Add the onion, ginger and garlic and saut for 5 minutes or until translucent and soft. Add the curry powder and saut 1 minute. Add the carrot and toss to coat in spices and cook 4 minutes.
• Add the chicken broth and cashews. Simmer until carrots are tender about 40 minutes. If soup is getting thick add some more stock or water.
• Remove from heat and blend soup until a smooth consistency is achieved.
• Season the soup with the juice of an orange and salt and pepper.
• Ladle soup into warm bowls and garnish with chives.

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, 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 CASHEW CURRY SOUP

Steps:

• Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.

CARROT, LENTIL, & CASHEW SOUP

Steps:

• Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
• Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture.
• Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.

LOW FAT CASHEW AND CARROT SOUP (VEGETARIAN TOO!)

Steps:

• ROUGH CUT carrots, onion and potato (can peel the skin).
• In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
• ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
• Add 1 1/2 pints vegetable stock and cover for 25 minutes.
• Place cashews in dry frypan; constantly stirring until slightly brown.
• ALLOW soup and cashews to cool and place both through a food processor or blender.
• ENJOY!
• NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!

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.