Carrot Ginger Soup with Curried Cashews

This super velvety soup gets it's thickness from an ingredient you probably wouldn't guess...cashews! Soaked overnight or the morning of, cashews add a rich taste and thick texture without having to add flour.


Carrots, fresh ginger and spices blended with coconut milk and creamy cashews make this soup perfect for the fall season. Homemade curried cashews and grated raw sweet carrot add a much wanted crunch to this creamy soup.

Carrot Ginger Soup
2 tbl extra virgin olive oil
1/2 small white onion, small dice
1/2 inch fresh ginger, grated
1 garlic clove, minced
1/4 tsp cinnamon
5 large carrots, small dice
1/2 cup raw cashews, soaked for 2 hours to overnight
2 cups water
1 1/2 cups coconut milk
2 tbl fresh chopped chives
1 tbl grated carrot, for garnish

In a large pot, saute the onion, ginger and garlic in oil over medium heat until soft and translucent, 5 minutes.  Add the cinnamon, carrots, cashews  and salt to taste and toss to combine. Add the water and bring to a boil. Reduce to a simmer and cook until the carrots are tender, 12-15 minutes.
Transfer to a blender and blend until smooth. If necessary, strain through a fine mesh colinder for perfectly smooth soup.
Add the coconut milk and transfer back to the heat. Bring to a simmer and cook for 10 minutes. Taste and adjust seasonings.
Garnish with chives and raw, grated carrots

Curried Cashews
1 cup raw cashews
1 tbl earth balance coconut spread (or vegan butter)
1 tbl organic dark brown sugar
1 tsp curry powder
1/2 tsp salt
pinch of cayenne
pinch of cumin

Preheat the oven to 350.
Lay the cashews in a single layer on a baking sheet and bake for 8 minutes.
Combine the coconut spread, brown sugar and all of the spices in a small pot and melt. Cook for 1-2 minutes to toast the curry powder.
Toss the cashews in the curry mix and bake again for 10 minutes.