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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. 

Creamy Carrot Soup for Wordpress

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

  1. 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.
  2. 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.
  3. Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme leaf.
  4. 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.
  5. To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.

Comments (4)

(5 from 2 votes)
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Rebecca4 weeks ago
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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!

Sandy3 months ago
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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.

Rebecca4 weeks ago
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I used one heaping teaspoon of each dried herb and this came out tasty!

Tracy12 months ago
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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!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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