CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA
Warm up on cold winter days with this curried carrot soup, which serves up three of your 5-a-day. It tastes divine topped with our cashew and coriander salsa
Provided by Rosie Birkett
Categories Lunch, Soup, Supper
Time 54m
Number Of Ingredients 17
Steps:
- Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
- Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.
Nutrition Facts : Calories 197 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 2.7 milligram of sodium
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
CARROT CASHEW CURRY SOUP
Make and share this Carrot Cashew Curry Soup recipe from Food.com.
Provided by elizabethdeprez
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.
CARROT, LENTIL, & CASHEW SOUP
Great Vegetarian Soup. Copied from Diary of a Ladybird. I have also made with almonds instead of cashews and cream instead of yogurt. Very Nice Dish.
Provided by nguthrie85
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
- Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture.
- Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.
Nutrition Facts : Calories 279.2, Fat 10.5, SaturatedFat 2.1, Cholesterol 2.6, Sodium 101.8, Carbohydrate 37.9, Fiber 8, Sugar 8.6, Protein 11.8
ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Provided by Linda Shiue, MD
Categories Soup/Stew Cashew Carrot Fennel Olive Oil Pepper Onion Ginger Mushroom Vinegar Dinner Lunch Side Dairy Free Vegan Vegetarian Roast miso Crohn's & Colitis Crohn's
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
- Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
- Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
- Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
- Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
- Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
- Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.
LOW FAT CASHEW AND CARROT SOUP (VEGETARIAN TOO!)
This is so easy to do! Healthy and nutritious too! Flavour is only limited by you! I hope you try and like it too!
Provided by mickeydownunder
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- ROUGH CUT carrots, onion and potato (can peel the skin).
- In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
- ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
- Add 1 1/2 pints vegetable stock and cover for 25 minutes.
- Place cashews in dry frypan; constantly stirring until slightly brown.
- ALLOW soup and cashews to cool and place both through a food processor or blender.
- ENJOY!
- NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!
Nutrition Facts : Calories 176.2, Fat 9, SaturatedFat 1.8, Sodium 176.6, Carbohydrate 21.8, Fiber 3.8, Sugar 5.6, Protein 4.6
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