- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1½ cups
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This bold-hued soup is perfectly sweet and seriously comforting. Peeling the red bell pepper helps make this carrot soup extra silky. Dress it up with a drizzle of rich cashew cream, pomegranate seeds, and chopped fresh parsley for a festive fall presentation.
Ingredients
- ¼ cup cashews
- 1 medium onion, cut into ½-inch dice (2 cups)
- 1½ pounds carrots, cut into ½-inch dice (3½ cups)
- 1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 large fresh sage leaf
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper or cayenne pepper, to taste
- ½ cup fresh pomegranate seeds
- 2 tablespoons finely chopped fresh parsley
Instructions
- In a small bowl, cover the cashews with ½ cup hot water; let soak 20 minutes. Transfer cashews and remaining liquid to a blender; blend until smooth and creamy. Set aside.
- In a saucepan, combine onion, carrots, bell pepper, rosemary, thyme, sage, and garlic. Add ½ cup water and sauté over medium heat for 15 to 20 minutes, or until carrots are tender.
- Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme leaf.
- Transfer sauteed vegetables to a blender, and puree to a smooth paste. Return pureed vegetables to saucepan and add 3 cups water and 1 tablespoon lemon juice. Season with salt and pepper. Bring soup to boiling.
- To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.
Nutritional Information:
Per serving (1½ cups): 164 calories, 28.5 g carbohydrates, 4.2 g protein, 4.8 g total fat, 0.9 g saturated fat, 0 g cholesterol, 270 mg sodium, 7.4 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (9)
(5 from 5 votes)I wasn't a fan of this soup. My place smelled good while roasting the veggies but once blended not much flavor in my opinion. Maybe veggie stock atock instead of water. I normally like all Forks Over Knifes recipes.
Amazing recipe highly recommended
Beautiful color- perfect seasoning- easy to make- what more can you ask???
This was really good as written and will be making again. Thank you
Great soup! I used dried spices (heaping teaspoon of each) and veg broth instead of water. I messed up and blended the cashews with the veggies instead of on their own like step 1 describes. This made the soup less creamy, so I’ll have to do this right next time!
I did the same with the dried spices. My cashew cream turned out too watery so just mixed it in. Tastes very nice 😋
Hello. Can we use dry herbs instead? If so, how much, please? Especially for the sage. I don't know what I would do with the rest of the sage in the package. I appreciate the answer. Thanks.
I used one heaping teaspoon of each dried herb and this came out tasty!
I was making this for my health crisis parents and sending in containers, so I mixed the veggies with the cashew cream and water in the blender and sent it off. It was a hit!