Last week, during my adventures in juicing, I had the privilege of experiencing Gingersnaps Organics' blended thai carrot soup. It was so yummy (and such a welcome 'meal' halfway through the cleanse) that I decided to try my hand at making it this week.
While their blend calls for coconut meat and daikon, I had a container of cashews on hand and half an onion sitting forlornly in the fridge, so I made some substitutions for these -- it worked out pretty alright!
Hello, Vitamin A. Hello, beautiful soaked cashews. Hello, antioxidant-tastic curry spices.
This is a winner.
Soak your cashews overnight if possible; if not, a short soak in hot water can accomplish the same thing. I cover mine in about 2 cups boiling water for 10-15 minutes if I've not planned ahead and soaked the night before. (This trick also works for tempeh, which absorbs marinades best when boiled. You can dunk it in hot water for ten minutes instead.)
The soup pictured is a little more of a puree, having sat in the fridge overnight -- it was liquid when first made. I chose to have it the second day in its thicker form, but you could always toss it back in the blender with a little more water to thin it out. Whatever your preference!
Have it hot or cold, and feel free to experiment with or without the avocado (which I tossed on top for a little extra something-something). Sprinkle with a little black and voila! Semi-raw, blended soup!
Perfect for a detox, no...?
- 5 medium carrots, peeled and coarsely chopped
- 1/2 white onion, peeled and coarsely chopped
- 1/2 cup cashews, soaked and drained
- 3" ginger, peeled
- 1 clove garlic, peeled
- 3 tbsp curry powder
- 1 tsp cardamom
- 1 tsp sea salt
- 1 1/2 cups water
- 1. Steam carrots and onion for 3-4 minutes until slightly soft (the carrots' color should perk up; remove from the steamer basket when they're nice and bright orange).
- 2. Combine all ingredients in blender and process until smooth. Add more water to reach desired consistency.
- The soup pictured is made with about 3/4 cup of water. It was more liquid-y when first prepared and became more of a thickened puree after sitting overnight in the fridge (also delicious). You could also toss leftovers back in the blender and re-process to make it more soup-like the next day.