- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1½ cups
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This bold-hued soup is perfectly sweet and seriously comforting. Peeling the red bell pepper helps make this carrot soup extra silky. Dress it up with a drizzle of rich cashew cream, pomegranate seeds, and chopped fresh parsley for a festive fall presentation.
Ingredients
- ¼ cup cashews
- 1 medium onion, cut into ½-inch dice (2 cups)
- 1½ pounds carrots, cut into ½-inch dice (3½ cups)
- 1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 large fresh sage leaf
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper or cayenne pepper, to taste
- ½ cup fresh pomegranate seeds
- 2 tablespoons finely chopped fresh parsley
Instructions
- In a small bowl, cover the cashews with ½ cup hot water; let soak 20 minutes. Transfer cashews and remaining liquid to a blender; blend until smooth and creamy. Set aside.
- In a saucepan, combine onion, carrots, bell pepper, rosemary, thyme, sage, and garlic. Add ½ cup water and sauté over medium heat for 15 to 20 minutes, or until carrots are tender.
- Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme leaf.
- Transfer sauteed vegetables to a blender, and puree to a smooth paste. Return pureed vegetables to saucepan and add 3 cups water and 1 tablespoon lemon juice. Season with salt and pepper. Bring soup to boiling.
- To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.
Nutritional Information:
Per serving (1½ cups): 164 calories, 28.5 g carbohydrates, 4.2 g protein, 4.8 g total fat, 0.9 g saturated fat, 0 g cholesterol, 270 mg sodium, 7.4 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (6)
(5 from 4 votes)Beautiful color- perfect seasoning- easy to make- what more can you ask???
This was really good as written and will be making again. Thank you
Great soup! I used dried spices (heaping teaspoon of each) and veg broth instead of water. I messed up and blended the cashews with the veggies instead of on their own like step 1 describes. This made the soup less creamy, so I’ll have to do this right next time!
Hello. Can we use dry herbs instead? If so, how much, please? Especially for the sage. I don't know what I would do with the rest of the sage in the package. I appreciate the answer. Thanks.
I used one heaping teaspoon of each dried herb and this came out tasty!
I was making this for my health crisis parents and sending in containers, so I mixed the veggies with the cashew cream and water in the blender and sent it off. It was a hit!