Ingredients
- 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
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Carrot And Cashew Soup
Servings: 2
Directions
- This soup is easy to make and is deliberately mild. Make a double batch and freeze half.
- Makes 2-1/2 to 3 c.; sufficient for 2 to 4
- 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.
- 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.
- 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.
- 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.
- 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.
- I do not puree it super smooth.
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