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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.