Carrot Ginger Cream Soup Recipe
Ingredients
- 3/4 cup unsalted raw cashews soaked
- 5 large carrots, peeled and chopped into coins
- 1 small sweet onion, rough chopped
- 4 cloves garlic
- 1-inch knob of ginger
- 1 tsp vegetable base
- 1 tsp turmeric
- 1/2 tsp salt
Preparation
- In a stockpot, toss together the carrots, onion, garlic, and ginger. Add enough water to cover all the ingredients. Bring the mixture to a boil.
- Boil for 15-20 minutes or until the carrots can be easily pierced with a fork.
- Using a slotted spoon, transfer the contents of the stockpot to a high-powered blender.
- Drain the soaked cashews and add them to the blender along with the turmeric and salt.
- Blend the mixture until smooth and creamy, adjusting the consistency with additional water if needed.
- Pour the soup into bowls and garnish with a sprinkle of smoked paprika and fresh cilantro, if desired.
- Serve hot and enjoy the comforting flavours of your Carrot Ginger Cream Soup!
