Super tasty carrot ginger soup thickened without cream by using cashews, cooked right along with the soup, then blended until smooth. I added red chili flakes to spice it up. If you prefer a sweeter soup, omit chili peppers and add a little maple syrup to taste. I paired this soup with Curried Chickpea Sandwiches. Yum.
INGREDIENTS
1 white onion, roughly chopped
1 rib celery
2 lbs carrots, peeled and sliced into 1" pieces
3 cloves garlic, sliced
1 inch fresh ginger, grated(1.5 tsp)
1/2 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp chili pepper flakes(optional)
1/2 cup raw cashews
4 cups vegetable broth
Salt and pepper to taste
DIRECTIONS
1. Using a vegetable peeper, peel strings from celery rib, then roughly chop.
2. Heat a stockpot/dutch oven over medium heat with 1 Tbsp oil. Sauté onions and celery for 5 minutes. Season well with salt and pepper.
3. Add carrots, and continue to sauté 8 minutes.
4. Add garlic, ginger, cashews, coriander, cumin and red chili pepper flakes(optional). Continue to sauté for 2 minutes.
5. Stir in vegetable broth. Bring to boil, reduce heat to simmer, cover and cook until carrots tender, approximately 20-25 minutes.
6. Carefully transfer soup to blender. Blend until smooth, approximately1-2 minutes. Return soup to pot over low heat, simmer until heated through. Taste and adjust seasonings to taste before serving.
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