Easy Carrot Cashew Ginger Soup (Vegan)
- Number of Servings: 5
Ingredients
1 pound carrots, peeled and cut into large chunks4 cups water1 T olive oil3/4 c chopped onion2 T grated fresh ginger2 cloves garlic, crushed1/8 tsp ground fennel seed1/8 tsp cinnamon1/8 tsp cumin1/3 cup cashewsJuice of one large lemonLight coconut milk as needed (I used about 1 cup of Silk Coconut beverage, much lower in fat and calories than canned)
Place carrots and water in a small to medium saucepan. Bring to a boil, then cover and cook until carrots are very soft, 10-15 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onions and cook until translucent. Add ginger, garlic, and spices and cook until onion is soft.
Place carrots, onion mixture, cashews, and lemon juice in blender and puree until smooth, adding coconut milk as needed to thin.
Serving Size: Makes about 5 one-cup servings
Meanwhile, heat oil in a skillet over medium heat. Add onions and cook until translucent. Add ginger, garlic, and spices and cook until onion is soft.
Place carrots, onion mixture, cashews, and lemon juice in blender and puree until smooth, adding coconut milk as needed to thin.
Serving Size: Makes about 5 one-cup servings
Nutritional Info Amount Per Serving
- Calories: 128.2
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 68.1 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.4 g
- Protein: 2.7 g
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