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Carrot and Cashew Soup
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Rating: 4.8/5 (5 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: English
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 190
% Daily Value**
Total Fat 9g
14%
Saturated Fat 2g
2%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 889mg
37%
Total Carbohydrate 26g
9%
Dietary Fiber 4g
14%
Sugars 9g
Protein 6g
Vitamin A  389%Vitamin C  12%
Calcium  7%Iron  14%
Potassium  17%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot and Cashew Soup

Recipe Tags: Soup Recipes

Date Added: October 29, 2017
This soup is easy to make and is deliberately mild.

Ingredients:

2 Cups Vegetable Broth
1 Cup Water as needed
1 Onion cut into quarters
12 Ounces Carrots sliced or diced
1 Ounce Cashew dry-roasted, unsalted
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Directions:

1. Make a double batch and freeze half.

2. Makes 2-1/2 to 3 cups; enough for 2 to 4 Place onion and carrots in a saucepan with broth.

3. Cover with a lid, bring to a boil, and simmer until completely tender; adding up to 1 cup of water as needed.

4. Set aside.

5. Blend the cashews in a food processor with a little broth until smooth as a puree as possible.

6. Add the onion and carrot mixture and blend to make a smooth and velvety soup.

7. Pass through a fine sieve if you want the soup to be smoother.

8. Taste and season with a little salt. Serve pepper at the table.

9. VARIATIONs: "Pan-Roasted" -- Coat a saucepan with olive oil cooking spray; heat with the vegetable chunks over high and brown but do not burn the vegetables.

10. Add broth and simmer until soft. Puree as directed above.

11. Serve with a garnish of green onion or chives if desired.

12. "Carrots and parsnips" ~- Use carrots and other root vegetables like parsnip or turnip for a more complex flavor.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 389% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Onion allergies.
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