Ingredients with Measurements:
- 2 cups chopped carrots
- 1 cup raw cashews
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic and sauté until onions are translucent.
2. Add chopped carrots, vegetable broth, cumin, coriander, and cayenne pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until carrots are tender.
3. In the meantime, place cashews in a bowl and cover with hot water. Let soak for 15-20 minutes.
4. Once the carrots are tender, remove the pot from heat and let cool slightly.
5. Drain the soaked cashews and add them to the pot with the carrots and broth. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
6. Return the blended soup to the pot and reheat over low heat. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- High heat to bring the broth to a boil, then low heat to simmer the soup
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 231
- Fat: 16g
- Carbohydrates: 17g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- Almonds or macadamia nuts can be used instead of cashews
- Chicken or beef broth can be used instead of vegetable broth
- Ground ginger or turmeric can be used instead of cumin or coriander
Variations:
- Add a can of coconut milk for a creamier soup
- Roast the carrots before adding them to the soup for a deeper flavor
- Add a diced apple for a touch of sweetness
Tips and Tricks:
- Soaking the cashews in hot water makes them easier to blend and creates a creamier texture
- Use an immersion blender for easier blending and less mess
- Adjust the amount of cayenne pepper to your desired level of spiciness
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through
Presentation Ideas:
- Serve the soup in individual bowls, garnished with chopped cilantro and a drizzle of olive oil
Garnishes:
- Chopped cilantro
- Drizzle of olive oil
- Roasted cashews
Pairings:
- Crusty bread or garlic bread
- Grilled cheese sandwich
Suggested Side Dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out
- If the soup is too thin, blend in more cashews or simmer longer to reduce the liquid
Food Safety Advice:
- Make sure to soak the cashews for at least 15 minutes to ensure they blend smoothly
- Store leftover soup in the refrigerator and consume within 3 days
Food History:
- Carrots have been cultivated for over 2,000 years and were originally grown for their medicinal properties
- Cashews are native to Brazil and were brought to India by Portuguese traders in the 16th century
Flavor Profiles:
- This soup has a creamy and slightly nutty flavor, with a hint of sweetness from the carrots and a touch of spice from the cayenne pepper
Serving Suggestions:
- Serve this soup as a starter or main course for a cozy and comforting meal
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