jennandanica (jennandanica) wrote in vegancooking,

Cashew Carrot Ginger Soup

This was another huge hit with the hubby and kidlet. Seems at first glance to be a bit more complicated than usual but once you've steamed the carrots, you just dump everything in the blender, puree and reheat. Yum.


Makes 4 servings

3 cups carrots, peeled and chopped, about 6-8
1 cup light coconut milk
1/4 cup raw cashews
2 cups vegetable broth
3 Tbsp chopped ginger
2 tsp minced garlic
1 Tbsp curry powder
1 tsp garam masala
1 tsp Sucanat or organic sugar
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp salt

Steam carrots until tender.

Combine carrots and remaining ingredients in a blender and puree until smooth.

Transfer soup to a saucepan and heat through. Serve warm.

Nutritional Information per serving: 150 calories, 3 g protein, 3 g fibre, 7 g fat, 18 g carbohydrates, 574 mg sodium

From Peas and Thank You by Sarah Matheny

More recipes at Family-Friendly Veg
Tags: -kid approved meals, soups-root vegetable, soups-spicy

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