Carrot Cashew Bisque

 In
Category, , , , , , ,

Carrot Cashew Bisque

Yields1 Serving
 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
1

In 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.

Ingredients

 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

Directions

1

In 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.

Carrot Cashew Bisque
IngredientsDirections
Corn and Tomato Pasta Salad
Corn and Broccoli Calzones