Whoa. Hold the phone. I’m not posting dessert today.
No, don’t worry. This is not the start of a new trend. But every now and then, I feel compelled to offer up one of my favorite savory recipes. And this is definitely one of my best ever happy ones!
I invented this soup a few months back, and it is divine. It’s also divinely simple. It’s thick and creamy, but there’s no cream in it, so it’s healthy, too! It’s also very rich. One bowl is pretty much a meal, as long as you’re having it with a piece of excellent bread. Yes, you’ll want a good crusty loaf to have along with this.
The base begins with onions and cashews, which get browned in the pot along with ground ginger before you add the carrots and chicken stock. You pretty much simmer the heck out of the carrots before pureeing everything with still more chicken stock. It’s so easy, and I guarantee that people will be bowled over (no pun intended, I promise) when they try this soup.
The secret to creamy soup that contains no cream is all in the ratio of liquid to vegetables as well as the thoroughness with which you puree everything. This recipe contains almost two boxes of chicken stock, and I puree everything with an immersion blender until there are no small bits of anything left.
Now, a word about immersion blenders, a.k.a. my favorite kitchen tool. You could do all this in a regular blender by transferring batches in and out, but just rethink that for a minute. Immersion blenders are not expensive (unless you buy a top-of-the-line one) and they save so much mess and dishwashing. They’re convenient as heck. I bought my first immersion blender seven years ago and never looked back. My regular blender is now pretty much a margarita machine.
Once all of your ingredients are pureed and your soup is ready, you have a dish that everyone loves! Well, nearly everyone. Two out of my three kids love this soup. That’s pretty good stats. And when I served it at a dinner with 14 people, everyone gobbled it up and most demanded seconds.
It’s freezing out, and good healthy soups are where it’s at. I’ll get back to dessert in my next post, but for now, make this for dinner!
- Put a large soup pot on medium heat. Grease with cooking spray.
- Sautee the onion for two minutes. Add the cashews and cook until lightly browned. Add the ginger and curry, stirring for one minute.
- Pour the bag of carrots into the pot and add one box of chicken stock. Turn the heat up to medium-high and cover the pot.
- Simmer the carrots until they are tender, about 30 minutes. You can test with a fork. They should fall apart easily.
- Remove the soup from the heat and puree with an immersion blender. When the mixture is getting incorporated, gradually pour in about 3/4 of the remaining box of chicken stock. You can refrigerate the rest for a different recipe.
- Puree until the soup is creamy and completely smooth. Add ground pepper if desired and stir again. Serve hot.
- Can be refrigerated for one week, or frozen for one month.
This Post Has 14 Comments
Soup is a necessity during the winter! I can’t believe there’s no cream in this, looks amazing! I’ve never tried cooking with cashews so I like this twist. Delish!
Gayle @ Pumpkin ‘N Spice recently posted…Overnight Cinnamon Rolls
Thanks, Gayle! The cashews add a richness that is so much healthier than cream.
I love making carrot and ginger soup. It’s perfect with a slice (or loaf) of homemade garlic and rosemary bread.
Dannii @ Hungry Healthy Happy recently posted…Comment on Hungry Healthy Happy – The Book by Dannii
Couldn’t agree more, Dannii! Bread and soup is classic.
I love carrot soup, one of my favourites. It really does get so creamy without any cream! I love that you added cashews to this, that’s such a great idea!
Stacey @ Bake.Eat.Repeat. recently posted…Carrot and Pear Mini Loaves
Thanks, Stacey! Cashews add a really nice dimension to the soup. I’m a big fan!
Immersion blenders are one of the most under appreciated kitchen gadgets ever. I need to get on the soup making train! Haha I’m ok with holding the phone this time around, this looks GOOD. And I’m all over how easy it is!
Yes, they are the best gadgets. I so do not miss using a blender to make soup, Mary Frances!
I love the combination of carrot and ginger…there’s this famous breakfast place here and I always drink fresh apple carrot ginger juice from there…it’s so yum! the soup looks fabulous Mir…nothing like a hot bowl of soup in this weather!
Manali @ CookWithManali recently posted…Indian Tricolor Cupcakes
That juice sounds great, Manali! Well, this is the winter version. 🙂
I love a warm bowl of soup on a cold winter day! And if soup has touch of ginger, even better! I can totally taste the sweet carrot and spice of ginger in this soup! good recipe, Mir! Thanks for sharing!
It’s always great to have ginger in winter, Savita!
Thanks for the recipe! I bet the addition of cashews helps the creaminess factor.
Doug recently posted…Great Accessories for Cast Iron Skillets
Completely, Doug! But without all those fun side effects of cream. Thanks!