Monday, October 12, 2009

Carrot Cashew Nut Soup

We are loving the fall vegetables at our house! This was last Friday's dinner.

Carrot Cashew Nut Soup
This recipe is adapted from a Seward Co-op newspaper.

Boil 1lb of carrots in 6 cups of water, vegetable broth or chicken broth until carrots are soft. (I usually do a combo of homemade chicken broth & water.)

Saute one onion and add it to the pot.

Additional options: 4 cloves of garlic & 1 Tablespoon of grated ginger.

Once carrots are soft, scoop them into the blender.

Add to blender:
1/2-1 cup of cashew nuts,
2-3 teaspoons lemon juice, and
2-3 teaspoons Braggs liquid aminos or other gluten free shoyu/soy sauce
Pour in enough broth to blend easily without over-filling the blender. You may have to blend in batches.

Blend until smooth (hang onto the lid as hot liquids want to pop the top off your blender) & add back to the pot. Add salt to taste.



  1. This sounds sooooo good. I love it that you're sharing recipes. It's been inspiring me ;)

  2. I've been on a soup kick lately and thought of you.

    Curried Carrot and Apple with fresh ginger and then Butternut Squash and Pear. I think the consensus was the second was better.


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