Carrot Ginger Cashew Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2lb carrots1 cup cauliflower4cups broth/stock1 cup diced onion3 garlic cloves, minced1/2 cup toasted cashews1/2 tbsp olive oil3 tbsp fresh grated ginger1/4 tsp allspice1/4 tsp fennel seed, ground1/4 tsp cinnamon1/4 tsp cumin2 tsp saltpepper to taste
Peel and chop carrots into 1 inch pieces. Cut cauliflower into bite-sized pieces. Add broth, carrots, and cauliflower to a soup pot and simmer 30-45 minutes, until carrots are fork tender.
Sautee onions in olive oil until translucent, 5 mins. Add garlic, ginger, spices, salt, and pepper, reduce heat and cook for 5 minutes.
Add onion mixture to carrots/cauliflower, stir, and simmer 15 minutes. Blend to desired consistency in blender, food pro, or stick blender.
Makes 8-9 1 cup servings.
For an added touch, add a dollop of fat free sour cream or chopped chives when serving.
Number of Servings: 8
Recipe submitted by SparkPeople user EDULLER.
Sautee onions in olive oil until translucent, 5 mins. Add garlic, ginger, spices, salt, and pepper, reduce heat and cook for 5 minutes.
Add onion mixture to carrots/cauliflower, stir, and simmer 15 minutes. Blend to desired consistency in blender, food pro, or stick blender.
Makes 8-9 1 cup servings.
For an added touch, add a dollop of fat free sour cream or chopped chives when serving.
Number of Servings: 8
Recipe submitted by SparkPeople user EDULLER.
Nutritional Info Amount Per Serving
- Calories: 151.8
- Total Fat: 6.4 g
- Cholesterol: 1.3 mg
- Sodium: 865.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.8 g
- Protein: 8.2 g
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