Creamy Carrot Soup

Sending

(53)

Ready In: 40 minutes
Makes 6 cups

print/save recipe

Please enter your email to continue.

Cancel
Add to meal planner Learn More

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.

By Darshana Thacker, November 11, 2019

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.

tags:

thanksgiving

Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Cooking Course

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course

about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author

Creamy Carrot Soup

Ingredients