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cashew soup
cashew soup

Carrot Ginger Cashew Soup

Ingredients:

1 cup Naturally Cashew Unsweetened
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
3-4 cloves garlic
3 tablespoon olive oil, divided
1/2 cup chopped onion
4 cups vegetable or chicken stock
1 tablespoon grated ginger
1 cup roasted cashews, for garnish Cilantro leaves, for garnish

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place carrots and garlic on a baking sheet and toss with 2 tablespoon olive oil. Sprinkle on salt and pepper.
  3. Roast carrots in preheated oven for 35-40 minutes, stirring occasionally, until tender and browned.
  4. Add onion and remaining 1 tablespoon olive oil to a large saucepan or Dutch oven and sauté until onion is golden brown.
  5. Add stock and ginger, turn heat to low and simmer until carrots are done roasting. Once carrots are roasted, add to stock mixture.
  6. Make soup in batches in a food processor or use an immersion blender, blending until soup is smooth.
  7. Return to pan and add Naturally Cashew. Heat thoroughly.
  8. Pour into bowls and garnish with cashews and cilantro, if desired.

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