Vegan Carrot Cashew Soup Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
½ cup raw cashews
2 pounds carrots, cut into chunks
½ onion, chopped
5 chopped garlic cloves
2 tablespoons oil
1 ½ teaspoons salt, divided
6 cups vegetable broth
½ teaspoon coriander
½ teaspoon cumin
¼ teaspoon pepper
½ lemon
Directions
Preheat oven to 400 F.
Cover the cashews with boiling water and soak for 30 minutes.
Combine the carrots, onion, garlic, oil, ½ teaspoon salt, and the pepper in a large bowl.
Put the vegetable mixture onto a baking sheet and bake for 45 minutes stirring halfway.
Drain the cashews and rinse.
Add the cashews and ½ cup of water to a high-speed blender and blend until smooth.
Keeping the blended cashews in the blender, add the roasted vegetable mixture and broth, and blend.
Pour the blended soup into a large pot and add the remaining salt, coriander, cumin, and lemon juice. Stir.
Serve the vegan carrot cashew soup. Top with fresh herbs if desired.