Need a quick, easy, and deliciously creamy soup? Here is a wonderful option I created when I was swamped with carrots from my CSA. It's thick, creamy, comforting and loaded with beta carotene! You can turn up the spiciness by increasing the amount of curry powder or turn it down by decreasing it. For a nut-free version, replace the cashews with cooked brown rice. Enjoy this wonderfully nourishing soup with some crusty whole grain bread!
Creamy Vegan Carrot Soup
Serves 4 generously as a main course or 6 as a side dish
6 large carrots, diced
1/2 cup diced celery
1 large onion, diced
1 golden potato, peeled and diced
6 cups low sodium vegetable broth
3/4 cup raw cashews*
1 cup water
3 tablespoons low sodium soy sauce or Tamari or coconut aminos (soy-free, gluten-free)
1 1/2 teaspoons curry powder
1/4 cup cilantro (or parsley if you don't like cilantro), for garnish
In a large saucepan combine carrots, celery, onion, potato and vegetable broth. Cover and bring to a boil. Lower heat and simmer, covered, 25-30 minutes until all vegetables are soft.
While soup simmers, blend the cashews and water in a high power blender to a smooth and creamy consistency . Remove from the blender and set aside.
When vegetables are tender, stir in the soy sauce and curry powder and remove from the heat.
To blend the soup to a creamy consistency you will likely need to divide it in half as it will not all fit in a blender at once or you can use an immersion blender right in the soup pot. If using a high power blender, place half the soup into the blender. Blend at highest speed until creamy. Return soup to the cooking pot and repeat with the other half. When all soup has been blended, swirl in the cashew cream. Ladle into bowls and garnish with cilantro or parsley.
*For a nut-free version, blend 3/4 cup cooked brown rice with 1 cup unflavored plant milk or water.