Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers.

Ingredients

Serves: 6-8 cups

Carrot Quinoa Cashew Soup

• 7-8 large carrots
• 1/2 yellow onion, diced
• 4 garlic cloves
• 1/2 cup quinoa
• 3/4 cup cashews, soaked
• 6 cups vegetable broth
• 1 Tbs olive oil
• 2 tsp ground ginger
• 1 tsp Chinese five spice
• 1/2 lime, juiced
• 1 tsp black pepper
• Optional toppings, sriracha, chopped cilantro

Directions

1. Soak the cashews in warm water at least 2 hours in advance.
2. Preheat the oven to 400ºF.
3. Remove the tops of the carrots, coat lightly in olive oil, and spread out on a baking tray.
4. Roast the oven for about 25-30 minutes to until the carrots are lightly roasted and softened.
5. Meanwhile, prepare the onion and garlic.
6. In a large pot, bring the vegetable broth to a boil and add the onion, garlic, and seasoning.
7. Add in the quinoa and reduce heat to low, cover with a lid, and simmer.
8. After the carrots have roasted and the quinoa has softened, add the carrots and cashews to the soup and simmer for another 10-15 minutes.
9. Then, after the soup has simmered, blend with an immersion blender or mix in a blender.
10. Blend the soup until smooth and creamy, mixing in the lime juice.
11. Taste and adjust seasoning.
12. Top with additional toppings, serve and enjoy.

Nutrition Information

Nutrition Disclaimer

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