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.
- 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
- Preheat oven to 400 F
- 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
- Roast 20-25 minutes, or until carrots are tender, turning them halfway through
- 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!
- 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.
- 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!