Monday, May 6, 2019

Creamy Carrot Soup


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:
  1. In a saucepan, combine carrots, onions, and 3 cups of water.
  2. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  3. 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.
  4. 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.


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