This is the richest, creamiest carrot soup EVER! If you're vegan or looking to cut back on dairy here's the trick: throw a handful of cashews into your soup for a super rich, creamy, satisfying hit. And take satisfaction in knowing that you're adding in heart-protecting good fat, as well as a whopping great portion of important minerals.
CARROT & GINGER SOUP
2 Tbls coconut oil or butter
1/2 large onion, chopped
1 banana shallot, chopped
8 large carrots, peeled and chopped
2 inches ginger, grated
1/2 c / 125 ml orange juice (optional)
vegetable stock to cover, approx 750 ml / 3 1/4 cups
large handful cashews
salt and pepper to taste
garnish with coconut yogurt and add a large dollop of cooked quinoa onto each bowl
Melt butter / oil in a large heavy pot and sauté onion and shallot for 5 minutes. Add ginger and carrots, let cook for 2 minutes. Add orange juice (if using) and vegetable stock. Add a big handful of cashew nuts. Bring to a boil and then let simmer for 30 minutes. Pour into blender and whizz until completely smooth. (add some water if needed to reach desired consistency) Pour back into the pot, taste, and season as necessary. Serve, garnish and enjoy!