Creamy Carrot Soup
Carrots are one of the
food kingdom’s richest sources of carotenoids. Regular carotenoid intake has
been linked with an up to 50% decrease in cancers of the lung, bladder, cervix,
prostate, colon, larynx, and esophagus. This Creamy Carrot Soup is so delicious
and so simple to make
Prep time: 10
minutes
Cook time: 15 minutes
Servings: 4
Ingredients:
- 3
large carrots, diced
- 1
large yellow onion, diced
- ½
cup roasted cashews (preferably dry roasted, unsalted, or low salt)
- 2
tbsp soy sauce
- 1
tsp cumin powder (more if you like it spicy)
- 1
teaspoon ground nutmeg
- ¼ cup chopped fresh parsley
Directions:
- In
a saucepan, combine carrots, onions, and 3 cups of water.
- Cover
and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Place
cooked vegetables, cooking liquid, cashews, soy sauce, and cumin and
nutmeg powder into a blender and blend until creamy, or use an immersion
blender.
- Serve hot and garnish with
parsley to taste.
Chef’s Alternatives:
Gluten-Free: Substitute tamari for soy sauce.
Soy-Free: Substitute coconut aminos for soy sauce.
