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 Time20minutes
Cook Time1hour
Total Time1hour20minutes
Ingredients
2cupschopped carrot
2cupsdiced apple(Spartan or Macintosh are good apples to use, but any will do).
2cupsdiced red onion
3/4 inchpiecepeeled ginger
1/2tspturmeric
1tsphot curry powder
1vegetable buillon cube(vegetable or "chicken" flavors work best)
2 + 1cupswater
For Cashew Cream
1/2cupraw cashews(soaked overnight; if you have a high speed blender you can skip the soaking)
1/2cupwater
1/2tspsalt
1tspapple cider vinegar
Instructions
To Make the Soup
Combine diced apple, carrot, red onion, and ginger into an oven safe dish.
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.)
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.
Pour into bowls or mugs, swirl in Cashew Cream, and serve.
For the Cashew Cream
Combine cashews, water, salt, and apple cidar vinegar in a small blender jar. Blend until smooth and creamy. Swirl into soup right before serving.