Carrot Cashew Bisque


Carrot Cashew Bisque

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March 29, 2017

Carrot Cashew Bisque


1 tablespoon vegetable oil

2 medium onions

2 cloves garlic, smashed

4 large carrots, sliced (about 4 cups)

2 medium potatoes, peeled and cubed

2 cups vegetable stock or water

4 cups almond or soy milk (or regular milk)

1/3 cup unsalted cashew or almond butter

2 teaspoons freshly grated ginger, or to taste

1 teaspoon freshly grated orange zest, or to taste

Juice of 1 small orange

Salt, pepper, and ground nutmeg to taste

2 tablespoons minced parsley

Toasted unsalted chopped cashews


1In a large stockpot, heat the oil over medium heat and saute the onion and garlic until the onion is translucent, about 3 to 5 minutes.

2 Add the carrots, potatoes, and stock and simmer until the vegetables are very soft, about 5 minutes.

3 Stir in the almond milk.

4 Working in batches, puree the soup in a blender and return it to the pot.

5 Whisk in the cashew butter, ginger, orange zest, and orange juice, plus more almond milk if the soup is too thick. Season with salt, pepper, and a little ground nutmeg to taste. Warm the soup through and serve it garnished with parsley and chopped cashews.