Creamy Carrot Cashew Soup

Creamy Carrot Cashew SoupIs it possible for one couple to get through this bag of carrots before they go bad? FullSizeRender 6

The answer would typically be “no way”, but being the anti-food-waste, fridge-manager that I am, my determination to find creative ways to avoid throwing out food took over this week. If you’re ever wanting to use up large ‘Costco’ quantities of food, soup is a great strategy.

Creamy Carrot Cashew Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Vegetarian, Vegan, Gluten Free, Paleo, Grain-Free, Refined Sugar-Free, Soy-Free
Serves: 8 servings
  • 2 lbs carrots - peeled, chopped, or baby carrots
  • 1 onion - diced
  • 3-4 whole garlic cloves - skin on
  • 3 Tbsp avocado oil
  • ½ tsp sea salt
  • 1½ tsp curry powder
  • 1 tsp ground turmeric
  • ½ tsp black pepper
  • 1½ cup cashews, soaked for at least 1 hour or overnight
  • 4-5 cups water or vegetable broth
  1. Preheat oven to 400 F
  2. Combine 2 lbs peeled and chopped carrots (or baby carrots), onion, garlic cloves, avocado oil, sea salt, curry powder, turmeric and pepper in a roasting pan
  3. Roast 20-25 minutes, or until carrots are tender, turning them halfway through
  4. When cool, squeeze the roasted garlic from its skin into a blender. Turmeric has a very potent colour, so wear gloves if you have a nice manicure!
  5. Add half the carrot mixture, water or broth and cashews to a high-powered blender and puree. Pour into a large bowl or pot and do the same with the remaining ingredients. Add more water or broth as necessary to achieve the desired consistency.
  6. Serve immediately or store in the fridge or freezer for a cozy soup later on.

Normally, I make soup in a large pot. I decided to try something different and start with roasting the veggies in the oven. It was a pleasant change from stirring the whole time!

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