Carrot and Cashew Soup () Recipe

Free Recipe Carrot and Cashew Soup ()

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Carrot and Cashew Soup () Recipe

1 sm Onion; cut into quarters
12 oz Carrots; sliced or diced
2 c Vegetable broth
1 c Water; as needed
1 oz Cashews; dry-roasted,
-unsalted
Salt and pepper; to taste

Carrot and Cashew Soup () Preparation

This soup is easy to make and is deliberately mild. Make a double batch and freeze half. Makes 2-1/2 to 3 cups; enough for 2 to 4 Place onion and carrots in a saucepan with broth. Cover with a lid, bring to a boil, and simmer until completely tender; adding up to 1 cup of water as needed. Set aside. Blend the cashews in a food processor with a little broth until smooth as a puree as possible. Add the onion and carrot mixture 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 olive oil cooking spray; heat with the vegetable chunks over high and brown but do not burn the vegetables. Add broth and simmer until soft. Puree as directed above. Serve with a garnish of green onion or chives if desired. Carrots and parsnips ~- Use carrots and other root vegetables like parsnip or turnip for a more complex flavor. – >from Pat Hanneman (Kitpath) 1998-Feb Mc-PER SERVING: 330 CAL, 11.2g fat (29.3% cff). Recipe by: Secrets from a Vegetarian Kitchen by Nadine Abensur (1996) Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23, 1998

Cooking Temperature:

Recipe Serves: 2

How Do You Cook Carrot and Cashew Soup ()?

If you know a better Carrot and Cashew Soup () Recipe please comment below.