I’ve been having this thing for pureed soups lately. They are just so versatile while eating a clean Whole30. They are great for a side with dinner, but they also serve well for breakfast or lunch. The great bonus is that I can feed them to Ansel, who is still needing his food to be pureed or strained. I made an old favorite from our vegetarian days (hahaha, remember those?) that I clipped from the Twin Cities co-op magazine, The Mix. This is really tasty and quite easy.
Creamy Cashew Carrot Soup
Susan Jane Cheney
Blended cashews add a velvety richness to this soup. Fresh ginger contributes a flavor kick.
1 tablespoon sesame oil
1 medium to large onion, sliced
4 large cloves garlic, minced
1 pound carrots, thickly sliced (about 4 cups)
1 tablespoon grated fresh ginger
1 teaspoon salt, plus more to taste
6 cups water or mild vegetable stock
1/2 cup lightly toasted cashews
2 to 3 teaspoons lemon juice
2 to 3 teaspoons shoyu
2 tablespoons minced fresh cilantro
Add the oil to a large pot over medium-high heat. Add the onion and cook for several minutes, stirring occasionally, until it appears translucent. Add the garlic and carrots, and continue cooking for several minutes longer. Stir in the ginger and 1 teaspoon salt. Add the water or stock and bring the liquid just to boiling. Cover the pot, reduce the heat, and simmer gently for 20 to 30 minutes, until the carrots are tender. Cool the mixture somewhat.
In a blender, combine the cashews with about 2/3 cup of the soup mixture. Blend until thoroughly smooth, adding more soup solids or liquid as needed, and transfer this to a soup pot. Blend the remaining soup in batches, leaving part of the mixture slightly coarse in texture. Stir the blended soup and reheat on a low flame. Add lemon juice and shoyu to taste. Serve the soup hot, garnished with the cilantro.