Cashew Carrot Ginger Soup
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 6
- 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.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/cashew-carrot-ginger-soup/
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