1. notes

    1 year ago

    Carrot, Ginger, Cashew SoupSoak 1/2 cup cashews in water to soften.Melt 2 tbsp margarine in a large pot over medium heat. Add 1 yellow onion, chopped into approximately 1/2inch pieces. Sautee 10 minutes.Add 5 smashed cloves garlic and 4 tbsp minced ginger and cook until onion is soft and translucent. Add 5 cups vegetable broth and bring to a simmer.Add 1.5 pounds carrot, sliced 1/4 inch thick. Cover and simmer for 15 minutes. Check carrots by piercing with a fork, if they fall apart they’re done.Turn off burner and let soup cool somewhat. Stir in 1 tsp nutmeg.In small batches pour into food processor or blender along with drained cashews and puree until smooth.Salt & Pepper individual bowls to taste and garnish with parsley.

    Carrot, Ginger, Cashew Soup
    Soak 1/2 cup cashews in water to soften.
    Melt 2 tbsp margarine in a large pot over medium heat.
    Add 1 yellow onion, chopped into approximately 1/2inch pieces. Sautee 10 minutes.
    Add 5 smashed cloves garlic and 4 tbsp minced ginger and cook until onion is soft and translucent. 
    Add 5 cups vegetable broth and bring to a simmer.
    Add 1.5 pounds carrot, sliced 1/4 inch thick. 
    Cover and simmer for 15 minutes. Check carrots by piercing with a fork, if they fall apart they’re done.
    Turn off burner and let soup cool somewhat. Stir in 1 tsp nutmeg.
    In small batches pour into food processor or blender along with drained cashews and puree until smooth.

    Salt & Pepper individual bowls to taste and garnish with parsley.

    vegetables

    vegan

    recipe

    carrots

    soup

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