Roasted Carrot Soup with Cashew Cream for Two

Roasted Carrot Soup with Cashew Cream for Two | Spring Recipes |

Born out of some carrots that needed to be saved, I made this for lunch one day a month or so ago. I felt compelled to share it today because like the view out my window that’s filled with the bright greens of spring, this soup is vivid. It’s also filled with healthful ingredients and will hit the spot on a spring day that looks a lot warmer than it actually is. Before you actually read the recipe, I want you to know I recommend soaking your cashews overnight. I know that takes some forethought so if you don’t have that much time or you forgot, try to let them soak for at least an hour if possible.

Roasted Carrot Soup with Cashew Cream | Lunch for Two |

Roasted Carrot Soup with Cashew Cream for Two

Adapted from this recipe.

Ingredients for Carrot Soup
1 tbsp avocado oil
approx. 4 carrots, peeled & roughly chopped
1/2 yellow onion, peeled & roughly chopped
2 garlic cloves, peeled & smashed
a small knob of ginger, peeled & roughly chopped
1/4 tsp nutmeg
sprinkle of high quality sea salt
1/2 can chickpeas, drained
2-3 cups stock of choice depending on how thick/thin you want your soup. (I probably had chicken stock on hand, but use veggie to keep it vegetarian.)

Ingredients for Cashew Cream
1/3 cup cashews, soaked overnight
1 clove garlic
2.5 ounces water
splash of apple cider vinegar
salt & pepper to taste

Optional additional toppings
Chopped parsley

To make the soup, preheat your oven to 400 degrees F. On a large baking sheet, spread out the carrots, onion, garlic cloves and ginger. Sprinkle everything with the sea salt and nutmeg. Drizzle everything with the avocado oil and gently toss to get everything coated. Make sure everything is spread out in one layer on the baking sheet and put the pan in the oven to roast for 30 mins, tossing 1/2 way through. After roasting allow the veggies to cool slightly. Pour all into a high speed blender. Add the chickpeas and stock and blend until smooth.

To make the cashew cream, while the veggies roast add the soaked cashews, garlic, water, apple cider vinegar and a dash of salt and pepper to a high speed blender (or food processor.) Blend until smooth, Taste and add more salt and pepper if needed/to taste. Pour the cream into another container and rinse out your blender. You’ll need it to make the soup.

To serve, ladle the soup into two bowls and top with the cashew cream and any additional toppings desired. (I swirled some pesto in with the cream too.) Enjoy!

Roasted Carrot Soup with Cashew Cream and Pesto Swirl | Lunch for Two | Spring Recipes |