carrot ginger soup- revisited with cashew cream


A close friend has a spring head cold– and I’m thinking of making soup, so of course I started thinking of making something healing that I could share with her. The last recipe she shared with me was for yummy cashew cream (more on that later); this made me think to revisit my carrot ginger soup recipe. I tried adding soaked cashews to provide protein and rich mouth feel. In this version, I added 3/4 cup of soaked then drained cashews pureed into smoothness before being stirred into the soup, omitted the celery (because the pureed cashews provide the soup with texture), and added a chopped yellow pepper for additional vitamin C and brightness of flavor. Yum!

ingredients

  • 1 medium yellow onion, chopped
  • 7-8 medium carrots, chopped
  • 1 small jewel yam, chopped
  • 2 stalks celery, chopped
  • 1 medium clove garlic
  • 1 t finely chopped fresh ginger root
  • 2 t marjoram
  • 2 t basil
  • 1 28 oz can organic diced tomatoes
  • 2-3 T apple cider vinegar
  • 1/2 cube Celifibr brand vegetable bullion dissolved in 1 cup hot water
  • 5 additional cups water
  • 1/2 t sea salt and black pepper to taste

instructions:
Using large soup pot with lid, saute chopped onions in 2-3 T olive oil. Add chopped carrots, yam, celery, pressed garlic, finely chopped ginger, and spices. Stir well to coat veggies in spices. Add tomatoes. Add dissolved vegetable bullion and additional water. Stir well. Partially cover and bring up to simmer over medium heat, then reduce heat to medium low and simmer covered for 30-60 minutes (depending on size of chopped carrots and yams), checking carrots and yam for softness. Soup is done cooking when carrots and yam are fully soft. Add salt and black pepper to taste. Remove from heat and allow to cool before carefully pureeing in small batches in blender (fill blender less than half full to avoid it exploding with too hot soup). Return pureed soup to soup pot: add up to a cup of additional water as necessary to achieve desired consistency. Heat then serve topped with roasted pumpkin seeds. High in Vitamin A and zinc, great choice for those with a winter head cold/sinus infection. Makes 8-10 full bowl servings. Freezes well.

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