Carrot Ginger Cashew Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Carrot Ginger Cashew Soup calories by ingredient
Introduction
Sweet and spicy (not hot), filling soup Sweet and spicy (not hot), filling soupNumber of Servings: 8
Ingredients
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2lb carrots
1 cup cauliflower
4cups broth/stock
1 cup diced onion
3 garlic cloves, minced
1/2 cup toasted cashews
1/2 tbsp olive oil
3 tbsp fresh grated ginger
1/4 tsp allspice
1/4 tsp fennel seed, ground
1/4 tsp cinnamon
1/4 tsp cumin
2 tsp salt
pepper to taste
Directions
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.
Member Ratings For This Recipe
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