Carrot And Cashew Soup ()
Soups Vegetarian Carrots
Last updated 6/12/2012 1:12:24 AM. Recipe ID 40347. Report a problem with this recipe.
Title: Carrot and cashew soup ()
Categories: Soups, Vegetarian
Yield: 2 Servings
1 sm Onion; cut into quarters
12 oz Carrots; sliced or diced
2 c Vegetable broth
1 c Water; as needed
1 oz Cashews; dry-roasted,
Salt and pepper; to taste
This soup is easy to make and is deliberately mild. Make a double
batch and freeze half. Makes 2-1/2 to 3 cups; enough for 2 to 4
Place onion and carrots in a saucepan with broth. Cover with a lid,
bring to a boil, and simmer until completely tender; adding up to 1
cup of water as needed. Set aside.
Blend the cashews in a food processor with a little broth until
smooth as a puree as possible. Add the onion and carrot mixture and
blend to make a smooth and velvety soup. Pass through a fine sieve if
you want the soup to be smoother. Taste and season with a little
salt. Serve pepper at the table.
VARIATIONs: "Pan-Roasted" -- Coat a saucepan with olive oil cooking
spray; heat with the vegetable chunks over high and brown but do not
burn the vegetables. Add broth and simmer until soft. Puree as
directed above. Serve with a garnish of green onion or chives if
desired. "Carrots and parsnips" ~- Use carrots and other root
vegetables like parsnip or turnip for a more complex flavor.
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