A Delicious Soup From The Well Fed Yogi!

Mary Callan is a 2018 graduate of Birchwood's 300 Hour Advanced Teacher Training program, a beloved Gentle Yoga instructor, the mother of four beautiful young women, and the author of the blog The Well Fed Yogi.
The following is a scrumptious recipe she whipped up after finding a "glut of carrots in the fridge." Mary writes in her blog: I wanted to keep the soup vegan using veggie stock and a generous dollop of cashew cream to swirl in at the end. You could of course just as easily use chicken stock and heavy cream if you're heart desires (actually your heart would do better with the veggie stock and cashew cream). Enjoy!
ROASTED CARROT SOUP WITH CASHEW CREAM
This lovely Fall soup can be made vegan or non vegan. For a non vegan version use chicken stock or bone broth and substitute a swirl of heavy cream for the cashew cream.
INGREDIENTS
8 - 10 medium carrots, peeled and cut into chunks
1 large onion, peeled and cut into wedges
4 cloves garlic in their skins
3 sticks celery, cut into large chunks
2-3 tablespoons olive oil Sea salt and freshly ground black pepper
1 1/2 generous teaspoons cumin
1/4 teaspoon cinnamon
1 teaspoon ground turmeric
32 oz vegetable stock for vegan, non vegan use chicken stock or bone broth
FOR THE CASHEW CREAM
1 cup raw unsalted cashews
¾ cup water
2 teaspoons lemon juice
Pinch of salt
INSTRUCTIONS
Heat the oven to 400 F
Line a large rimmed baking sheet with parchment paper
Place all the veggies on the baking sheet, drizzle over the olive oil, salt, pepper and spices. Combine well so all the veggies are lightly coated with oil and spices. Place in the oven and roast for approximately 50 minutes - or until fork tender.
Remove from oven, remove the garlic and set aside. Place all the other veggies in a saucepan and add the stock. Squeeze the garlic out of their skins and put 2 cloves in the saucepan and reserve the other 2 cloves for the cashew cream. Bring to a simmer, stir well. Turn off the heat and use an immersion blender to blend until smooth or transfer to an upright blender and blend in batches.
TO MAKE THE CASHEW CREAM
Place all the ingredients plus the 2 reserved roasted garlic cloves in a high speed blender. BLITZ until you have a smooth cream - that's it!!
Serve the soup with a dollop of cashew cream, a grinding of fresh pepper and any other goodies you would like - cashews, sunflower seeds, micro greens, or a drizzle of olive oil

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