Carrot-turmeric soup with cashew cream

Carrot-turmeric soup with cashew cream

Carrot-turmeric soup with cashew cream

Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4 servings

Soup's on! There are thousands of variations of soup to try, each with their own unique flavour and colour. Here, the colour comes from turmeric, known as "poor man's saffron." While they don't come from the same family, turmeric and saffron do share the same rich, warm colour. That nickname isn't really fitting though, because turmeric's flavour, colour and health benefits stand on their own, making it a great addition to this comforting carrot soup recipe (feel free to switch out the carrot for squash or sweet potatoes). If you haven't tried cashew cream yet, now's your chance! Ready in only 5 minutes excluding soaking which is basically hands-off, it makes a fantastic topping for this soup. Cashew cream provides a great alternative to heavy cream, as it's lighter, lactose-free, and only requires 2 to 3 ingredients to make.

Ingredients

Carrot-turmeric Soup

  • ½ onion, minced
  • Vegetable oil
  • 1 tsp ground cumin
  • ½ tbsp ground turmeric
  • 8 medium carrots, peeled and cut into pieces
  • 1 potato, peeled and cut into cubes
  • 4 cups vegetable broth
  • 1 generous pinch of sea salt
  • Fresh ground pepper

Homemade Cashew Cream
  • ½ cup PRANA organic non-roasted cashews, soaked at least 30 minutes in warm water 
  • ½ cup cold water
  • 1 pinch of sea salt

Preparation

Homemade Cashew Cream

  1. Soak cashews in warm water at least 30 minutes or overnight. Rinse and drain, then mix with the cold water and salt in a food processor until smooth and creamy.

Carrot-turmeric Soup

  1. In a large pot over medium heat, brown onion in a bit of oil, add the cumin and turmeric, then heat up for a few minutes until the spices release their perfume.
  2. Add carrots and potato. Let cook 15 minutes over medium heat. Season to taste.
  3. Add broth and let simmer 20 minutes, or until vegetables are soft. 
  4. With a regular blender or hand mixer, purée soup until smooth and creamy.
  5. Add a dollop of cashew cream and garnish with your choice of toppings.

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