This spiced carrot ginger cashew soup is a great fall treat. The carrots are sweet, the ginger is warming, and the cashews are creamy and rich. It's a hearty, healthy soup that will keep you warm on a cool fall day.
Ingredients:
- 4 cups carrots, peeled and chopped
- 1/2 cup cashews, raw
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
In a large pot, heat olive oil over medium heat
Add diced onions and saut until translucent
Add minced garlic and grated ginger, cook for an additional 2 minutes
Stir in chopped carrots, cashews, ground cumin, ground coriander, and cayenne pepper
Cook for 5 minutes, stirring occasionally
Pour in vegetable broth and bring the mixture to a boil
Reduce heat, cover, and simmer until carrots are tender about 15-20 minutes
Using an immersion blender, blend the soup until smooth and creamy
Stir in coconut milk and season with salt and pepper to taste
Simmer for an additional 5 minutes
Serve hot, garnished with fresh cilantro
Enjoy the warm and comforting Spiced Carrot Ginger Cashew Soup!
