Carrot And Cashew Soup ()
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Onion, cut into quarters | |
| 12 | oz | Carrots, sliced or diced |
| 2 | c | Vegetable broth |
| 1 | c | Water, as needed |
| 1 | oz | Cashews, dry-roasted |
| unsalted | ||
| Salt and pepper, to taste |
INSTRUCTIONS
This soup is easy to make and is deliberately mild. Make a double batch and freeze half. Makes 2-1/2 to 3 cups; enough for 2 to 4 Place onion and carrots in a saucepan with broth. Cover with a lid, bring to a boil, and simmer until completely tender; adding up to 1 cup of water as needed. Set aside. Blend the cashews in a food processor with a little broth until smooth as a puree as possible. Add the onion and carrot mixture and blend to make a smooth and velvety soup. Pass through a fine sieve if you want the soup to be smoother. Taste and season with a little salt. Serve pepper at the table. VARIATIONs: "Pan-Roasted" -- Coat a saucepan with olive oil cooking spray; heat with the vegetable chunks over high and brown but do not burn the vegetables. Add broth and simmer until soft. Puree as directed above. Serve with a garnish of green onion or chives if desired. "Carrots and parsnips" ~- Use carrots and other root vegetables like parsnip or turnip for a more complex flavor. -- >from Pat Hanneman (Kitpath) 1998-Feb Mc-PER SERVING: 330 CAL, 11.2g fat (29.3% cff). Recipe by: Secrets from a Vegetarian Kitchen by Nadine Abensur (1996) Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 653
Calories From Fat: 443
Total Fat: 50.3g
Cholesterol: 124.5mg
Sodium: 1754.6mg
Potassium: 996.4mg
Carbohydrates: 45.9g
Fiber: 8.5g
Sugar: 9.6g
Protein: 8.4g