Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
Carrot and Cashew Soup
Have you made Carrot and Cashew Soup?
Upload a Picture Now

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
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 889mg
Total Carbohydrate 26g
Dietary Fiber 4g
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.


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
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 5 in the recipe.
View My Pantry
Recipe Tools


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.

Comments on Carrot and Cashew Soup Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
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.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2024 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer