A simple soup, to warm your bones on chilly days, when all you have in the fridge are some carrots, a knob of ginger and your preferred broth.
This is a staple soup that I’ve been making for years. It’s so easy, you don’t even have to think about it, yet the combination of flavours is complex enough that its still interesting and leaves you wanting more.
I’ve been writing a few articles lately around the web with minimalism as the main theme. In regards to being productive, minimalism seems to me the most effective tactic. With a tangle of distractions to pull us away from the task at hand, it can be hard to accomplish much of anything. Though I’ve been writing in a work context, I think principles of minimalism apply just as well for cooking. We can obsess over a complex dish with 16 ingredients, and sure the results might be worth it. But often I find I get more enjoyment out of simple dishes that take minimal effort and offer maximal results.
Minimalism is the intentional promotion of the things we most value and the removal of everything that distracts us from it. It requires a conscious decision because it is a countercultural lifestyle that stands against the culture of overconsumption that surrounds us.-Joshua Becker
This is a minimalist soup, may it simplify your life and bring you a feeling of serenity.
- 1 Tbs coconut oil
- ½ C raw cashews
- 1 onion, diced
- 1 inch piece of ginger, peeled and minced
- 6-8 carrots, chopped
- 8 C vegetable or chicken stock
- ½ tsp sea salt
- Heat a large pot add cashews and stir around until lightly toasted. Remove from pot and set aside.
- Melt coconut oil and add onion and ginger, cook until soft.
- Add carrots and toasted cashews and cover with stock, add salt and bring to a simmer for about 20 minutes.
- Using an immersion blender to puree once the carrots are nice and soft.
- Serve with green onion, extra toasted cashews, toasted coconut or quality sour cream or yogurt.