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0 votes | 854 views
Servings: 2

Ingredients

Cost per serving $1.93 view details
  • 1 sm onion cut into quarters
  • 12 ounce carrots sliced or possibly diced
  • 2 c. vegetable broth
  • 1 c. water as needed
  • 1 ounce cashews, dry-roasted unsalted salt and pepper to taste

Directions

  1. This soup is easy to make and is deliberately mild. Make a double batch and freeze half.
  2. Makes 2-1/2 to 3 c.; sufficient for 2 to 4
  3. Place onion and carrots in a saucepan with broth. Cover with a lid, bring to a boil, and simmer till completely tender; adding up to 1 c. of water as needed. Set aside.
  4. Blend the cashews in a food processor with a little broth till smooth as a puree as possible. Add in the onion and carrot mix 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.
  5. VARIATIONs: "Pan-Roasted" - Coat a saucepan with extra virgin olive oil cooking spray; heat with the vegetable chunks over high and brown but don't burn the vegetables. Add in broth and simmer till soft. Puree as directed above.
  6. Serve with a garnish of green onion or possibly chives if you like. "Carrots and parsnips" - Use carrots and other root vegetables like parsnip or possibly turnip for a more complex flavor.
  7. NOTES : A mild soup. Try the "pan roasted" variation. The recipe says this freezes well, but it's so fast to make, I've only made this fresh.
  8. I do not puree it super smooth.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 550g
Recipe makes 2 servings
Calories 168  
Calories from Fat 58 35%
Total Fat 6.96g 9%
Saturated Fat 1.37g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1141mg 48%
Potassium 611mg 17%
Total Carbs 25.09g 7%
Dietary Fiber 5.2g 17%
Sugars 11.22g 7%
Protein 3.92g 6%

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