Mr. Bugs had it right! It’s the end of harvest season — at least in Colorado, and this Carrot and Cashew Soup recipe is delicious!
Before we get to the recipe, check out the skinny on carrots, a very versatile vegetable. It’s commonly eaten steamed, roasted, boiled, raw, and as an ingredient in many stews and soups. They are easy to grow and can be bought canned, frozen, fresh, and pickled.
Carrots – A Healthy choice
The carrot is a crunchy, sweet, aromatic vegetable that is a very healthy, popular vegetable high in Vitamin A (it provides 210% of an adult’s daily needs). Carrots also contain vitamin E, folate, potassium, manganese, magnesium, phosphorous, zinc and fiber. Evidence exists that vegetables and fruits high in antioxidants (carrots included) reduce the risk of cardiovascular disease and cancer. Vision will also be restored by correcting Vitamin A deficiencies.
If you have an over abundance of carrots, you may ask, “What should I do?” A neighbor who has a garden of carrots shared a delicious soup recipe — Carrot and Cashew Soup (this is a favorite even of those who are not crazy about carrot soup).
Ingredients
- Carrots — 3 pounds chopped.
- Chopped onions — 1 1/4 cup.
- Cashews — 3/4 cup unsalted, unroasted.
- Olive Oil – 2 TBS.
- 3 crushed garlic cloves.
- Vegetable stock or water (you may substitute with 3 cups of low sodium chicken broth and 3 cups of water) — 6 cups.
- Soy milk (or what you prefer) — 2 1/2 cups.
- Ginger root — 1 Tablespoon grated.
- Black pepper to taste (optional).
Directions
- Add the water or stock with the carrots to a sauce pan and bring to a boil.
Onions for Carrot and Cashew Soup Cover and simmer for 15 minutes.
- Sautee the onions, garlic, and cashews in another pan in the 2 tablespoons of olive oil until the onions are soft and translucent.
- Place the contents of both pans in a blender and puree until very smooth.
- Return the puree to the saucepan and add the ginger, soy milk, and black pepper.
- Garnish with toasted cashews, parsley, and yogurt.
You may salt and pepper to taste (although I avoid the extra salt since Americans consume too much).
Let me know your thoughts after you try this delicious recipe!
