Carrot Cashew Bisque

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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.

Notes

Carrot Cashew Bisque
IngredientsDirections
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