Carrot Apple Ginger Soup with Cashew Cream (Gluten + Oil Free)

We’ve had perfect soup weather in YYC lately, wouldn’t you agree? Since I’m still obsessed with oil-free roasting, today I’m bringing you another roasted oil-free soup. Featuring fresh, seasonal ingredients that you probably already have in your fridge, this Carrot/Apple/Ginger soup is great to make all winter long.

This recipe is loaded with flavour, proving once again that oil-free does not have to mean taste free.  Spiced with turmeric, curry powder, garlic, and swirled with a tangy cashew cream, this soup is also very simple to prepare. Just chop and let your oven do most of the work, filling your house with delicious smells as it roasts the veggies and warms your house.

I really like to swirl the cashew cream in at the end, because it makes for gorgeous [Instagram] photos and makes it look like you spent way more time putting the soup together than you actually did. Simple to prepare and really delicious, this Carrot/Apple/Ginger Soup is wonderful on chilly, lazy days. Happy Roasting! 🙂

–K

 

 

 

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Carrot Apple Ginger Soup with Cashew Cream (Gluten + Oil Free)

Simple to prepare and really delicious, this Carrot/Apple/Ginger Soup is wonderful on chilly, lazy days.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 cups chopped carrot
  • 2 cups diced apple (Spartan or Macintosh are good apples to use, but any will do).
  • 2 cups diced red onion
  • 3/4 inch piece peeled ginger
  • 1/2 tsp turmeric
  • 1 tsp hot curry powder
  • 1 vegetable buillon cube (vegetable or "chicken" flavors work best)
  • 2 + 1 cups water

For Cashew Cream

  • 1/2 cup raw cashews (soaked overnight; if you have a high speed blender you can skip the soaking)
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar

Instructions

To Make the Soup

  1. Combine diced apple, carrot, red onion, and ginger into an oven safe dish.
  2. Sprinkle with salt, then add 1 cup of water. Put into a pre-heated 375F oven to roast for about an hour, or until carrots are fork tender. Set aside to let cool for 10 minutes. (You can prepare the Cashew Cream while everything cools.)
  3. Add roasted vegetables, as well as any remaining water, into a large blender jar. Add 2 cups of water, turmeric, curry powder, and the bouillon cube, and blend until smooth and creamy.
  4. Pour into bowls or mugs, swirl in Cashew Cream, and serve.

For the Cashew Cream

  1. Combine cashews, water, salt, and apple cidar vinegar in a small blender jar. Blend until smooth and creamy. Swirl into soup right before serving.

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