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.