Curried Carrot Soup with Cashew Cream
Simple soups may be one of my most favorite things and this soup can't get any easier. Carrots, onions, ginger, curry powder and vegetable broth. Easy peasy with a touch of cashew cream. Dinner will be ready in under 30 minutes!
1 onion, roughly chopped 6 cups carrots, peeled & roughly chopped 1/2" piece of ginger, peeled 1 tbsp curry powder vegetable broth, to cover
1/2 cup cashews 1/3 cup nutritional yeast 1 clove garlic water to thin
CHOP & SIMMER
Roughly chop the onions and peeled carrots and add to a large pot. Peel about a 1/2" piece of ginger and also add in. Cover with as much vegetable broth to keep the veggies swimming, and sprinkle in 1 tbsp of curry powder. Heat on medium high for about 20 minutes until the veggies are soft.
MAKE THE CASHEW CREAM
While the veggies are cooking add 1/2 cup of cashews, 1/3 cup of nutritional yeast, and 1 clove of garlic to your Vitamix, food processor or blender. Start to blend with 1 cup of water and continue to add more until you get a thin sauce.
BLEND THE SOUP
Once the veggies are soft, add the veggies and broth to your Vitamix, food processor, or blender and blend until you get a thick soup. Top with cashew cream and any additional curry powder if you like it a little more spicy!