Scrumptious Roasted Carrot Soup with Cashew Cream
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 cups 1x
- Category: soup,
Ingredients
Scale
- 8 medium carrots, peeled and cut into chunks
- 1 large onion, peeled and cut into wedges
- 4 cloves garlic in their skins
- 3 sticks celery, cut into large chunks
- 2–3 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 11/2 generous teaspoons cumin
- 1 teaspoon ground turmeric
- 32 oz vegetable stock
- FOR THE CASHEW CREAM
- 1 cup raw unsalted cashews
- 3/4 cup water
- 2 teaspoons lemon juice
- Pinch of salt
Instructions
- Heat the oven to 400 F
- Line a large rimmed baking sheet with parchment paper
- Place all the veggies on the baking sheet, drizzle over the olive oil, salt, pepper and spices, Combine well so all the veggies are lightly coated. Place in the oven and roast for approximately 50 minutes – or until tender.
- Remove from oven, remove the garlic and set aside. Place all the other veggies in a saucepan and add the stock. Squeeze the garlic out of their skins and put 2 cloves in the saucepan and reserve the other 2 cloves for the cashew cream.
- Bring to a simmer, stir well. Turn off the heat and use an immersion blender to blend until smooth.
- TO MAKE THE CASHEW CREAM
- Place all the ingredients plus the 2 reserved roasted garlic cloves in a high speed blender. BLITZ until you have a smooth cream – that’s it!!
- Serve the soup with a dollop of cashew cream, a grinding of fresh pepper and any other goodies you would like – cashews, sunflower seeds, micro greens, or a drizzle of olive oil