There was a post on Slashfood a few weeks ago which kick-started my Moosewood Cookbook phase. It was extolling the virtues of the Carrot Soup recipe from the first printing of the cookbook. When my organic box showed up this week with a 2lb bag of cooking carrots and several potatoes it was like it was meant to be. Plus, it seems as though our summer has been curbed a wee bit early so a bowl of soup seemed like the perfect thing.
This recipe does improve the next day. I have transcribed the recipe as I made it but there were lots of variations available and suggestions on the Slashfood post.
(serves 4)
2 lbs. carrots, peeled and roughly chopped
4 cups stock or water
1 ½ teaspoon salt
1 medium potato, scrubbed and roughly chopped
3-4 tablespoons butter
1 cup onion, chopped
1-2 cloves garlic, crushed
1 teaspoon ginger, grated
⅓ cup cashews, chopped
¾ cup sour cream
Place carrots, liquid, salt and potato into a soup pot and bring to a boil. Cover and simmer it for 12 to 15 minutes. Let it cool to room temperature.
Saute the onion, garlic and nuts with a pinch of salt in the butter until the onions are clear. Stir in the ginger and cook for another minute.
Puree everything together in a blender until smooth and reheat until warm. Adjust seasoning.
Garnish with a tablespoon of the sour cream and some of the cashews.
More Recipes you may be interested in:
Curried Carrot Soup
Braised Carrots with Garlic, Thyme and White Wine
Indian Spiced Cauliflower Soup
Roasted Tomato and Carrot Soup with Ginger
Tags: Carrot, Vegetarian, Vegetable, Soup, Cashews
{ 7 comments… read them below or add one }
Carrots and cashew sounds like a really interesting combination for a soup.
Yeah, it totally isn’t something I would normally do but it was really good! Another variation is to use almonds which I will totally have to try.
I’ve made a carrot and ginger soup – but the addition of cashews it just inspired. My problem would be not to eat them all before they got to the soup…
hahah, buy twice what you need! Cashews are good for you anyways.
Katerina, this looks fabulous. It took Indian food to convince me that finely ground nuts was a good idea to combine with vegetables (it wasnt a natural thought for my Midwestern-conditioned mind). But I agree with katie, I’d have a big munching problem with those cashews.
Cashews are one of the lower fat nuts… Do you use raw cashews in this or roasted? I don’t know how much cashew flavor is a good thing here, but I’m intrigued by the soup. I made a detox cauliflower curry soup and I’m in that mode! Has anyone made African peanut soup?
Just found your page and the recipes are gorgeous and just what I love to make. I’m going for the chick pea biryani (sp?) this week too.
Christa – good question! I used raw cashews, but you could probably use roasted. I have been meaning to try an african peanut soup but haven’t made one yet.