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–+ servings
Thai Carrot Soup

Golden Thai Carrot Soup

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 25 minutes
Course Soups
Cuisine Vegan
Servings 6 bowls

Ingredients
  

  • 1 c. cashews, soaked
  • 2 cloves garlic, minced
  • 2 c. yellow onion, diced (about 1 large onion)
  • 8 c. carrots, chopped (about 16 large carrots)
  • 1 tsp. ginger, fresh and minced
  • 1 tsp. salt
  • 1 tsp. soy sauce
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/2 tsp. coriander
  • 1/2 tsp. cinnamon
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1/4 tsp. nutmeg
  • 1/2 c. orange juice
  • 8 c. water

Instructions
 

  • Soak the cashews in a bowl of water for at least 1-2 hours, or overnight.
  • Add the diced onion and garlic to a large stock pot, and cook, stirring, for about 5 minutes.
  • Add the ginger and all spices, and stir well. Cook for another minute.
  • Add the chopped carrot, the orange juice, and water, and bring to a boil.
  • Lower heat, and simmer, stirring occasionally, for 50 minutes.
  • Meanwhile, make the cashew cream: rinse and drain the soaked cashews, and place in a Vitamin or high-powered blender. Add 1 c. water, and blend through.
  • Add the cashew cream to the soup, stir well, and enjoy.
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