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- Makes 6 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.
- 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
- 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.