Best 3 Carrot Ginger Cashew Soup Recipes
Indulge in a culinary journey with our tantalizing Carrot Ginger Cashew Soup, a harmonious blend of sweet, spicy, and savory flavors. This creamy and comforting soup is packed with wholesome ingredients, including tender carrots, vibrant ginger, nutty cashews, and a hint of aromatic spices. Served with a dollop of coconut yogurt or a sprinkle of crunchy croutons, this delightful soup promises a satisfying and nourishing experience.
Discover a collection of additional delectable recipes within this article, each offering a unique culinary adventure. Embark on a culinary journey with our diverse selection of dishes, from the zesty Lemon Herb Chicken to the hearty Tuscan Sausage and Kale Soup. Treat your taste buds to a flavorful explosion with our Spicy Black Bean Burgers or satisfy your sweet cravings with our decadent Double Chocolate Avocado Mousse. With a variety of cooking styles and flavors to explore, this article is a treasure trove for food enthusiasts seeking inspiration in the kitchen.
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
CARROT, CASHEW, AND GINGER SOUP
Make and share this Carrot, Cashew, and Ginger Soup recipe from Food.com.
Provided by Ames0325
Categories Vegetable
Time 50m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
- Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
- Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
- Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.
Nutrition Facts : Calories 122, Fat 7.7, SaturatedFat 1.4, Sodium 478.1, Carbohydrate 12.5, Fiber 2.8, Sugar 4.7, Protein 2.6
Tips:
- For a smoother soup, blend the carrots and ginger until completely smooth before adding the remaining ingredients.
- To make the soup more flavorful, roast the carrots and ginger before blending them.
- Add a pinch of cayenne pepper to the soup for a little bit of heat.
- Garnish the soup with chopped fresh cilantro or parsley before serving.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
This carrot-ginger-cashew soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. The soup is packed with flavor, thanks to the combination of carrots, ginger, and cashews. It's also creamy and smooth, thanks to the addition of coconut milk. Whether you're looking for a quick and easy weeknight meal or a comforting soup to serve at a party, this carrot-ginger-cashew soup is sure to please.
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