Carrot Cashew with Cilantro Soup
Hayley Stobbs, RNCP
The mixture of carrots and coconut produces a delightful texture and taste that is enhanced by the flavour and nutrition of cashews.
5 large carrots, chopped
3 cups (750 mL) water
1 Tbsp (15 mL) sesame oil
1 clove garlic, minced
2 in (5 cm) piece of fresh ginger, grated
1 medium onion, diced
1 cup (250 mL) raw cashews
1/2 tsp (2 mL) turmeric
Dash of paprika
Salt and pepper to taste
1/2 cup (125 mL) coconut milk
1 tsp (5 mL) honey
Juice of 1 lime, freshly squeezed
1/2 cup (125 ml) fresh cilantro, roughly chopped
Put carrots in large stockpot with water; bring to a boil. Lower heat to medium-low and simmer carrots, covered, for about 15 minutes.
Heat sesame oil in medium-sized frying pan. Add garlic, ginger, onion, cashews, spices, salt, and pepper. Saute for 5 minutes.
Transfer mixture to pot of carrots. Add coconut milk, honey, and lime juice. Stir, then simmer covered, for 5 minutes.
Blend mixture in food processor in batches, then transfer back to pot. Use a hand blender to achieve a chunkier consistency.
Stir in cilantro before serving. Serve with a simple green salad.
Serves 7.
Each 1 cup (250 mL) serving contains: 268 calories; 7 g protein; 20 g total fat (6 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 62 mg sodium
Source: "Soul Warming Winter Soups", alive #339, January 2011
