Carrot-turmeric soup with cashew cream

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings

Autumn is here and that means it's soup season! There's thousands of kinds to try, but this one in particular has both a unique flavor and color that is perfect for a chilly fall day. The color comes from the turmeric in the recipe. Turmeric's nickname is "poor man's saffron", and while they don't come from the same family they do share a rich, warm color. That nickname isn't really fitting though, because turmeric's flavor, color, and health benefits stand on their own, and it makes a great addition to this comforting carrot soup recipe (you can even switch out the carrot for squash or sweet potatoes)!If you haven't tried cashew cream yet, now's your chance! Ready in only five minutes (after 30 minutes of soaking time for the cashews), it makes a fantastic topping for this soup. Cashew cream is a great substitution for 35% cooking cream, as it's lighter, lactose-free, only requires 2 to 3 ingredients and is super easy to make.

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Carrot-turmeric soup

Ingredients

  • 1/2 onion, minced
  • 1 teaspoon of ground cumin seeds
  • 1/2 tablespoon of ground turmeric
  • 8 medium carrots, peeled and cut into pieces
  • 1 potato, peeled and cut into cubes
  • 4 cups (1L) of vegetable broth
  • 1 generous pinch of sea salt
  • Freshly ground pepper
  • Vegetable oil

Directions

  1. In a large pot over medium heat, brown the onion in a bit of oil, add the cumin, and let heat up for a few minutes.
  2. Add the carrots and the potato. Let cook for 15 minutes over medium heat. Add the salt and pepper.
  3. Add the broth and let simmer for 20 minutes, or until the vegetables are soft. While simmering, prepare the cashew cream.
  4. With a regular blender of a hand mixer, mix the soup until smooth and creamy.
  5. Add a dollop of cashew cream and garnish with the toppings of your choice.

Homemade cashew cream

Ingredients

  • 1/2 cup of , soaked in warm water for at least 30 minutes
  • 1/2 cup of cold water
  • 1 pinch of sea salt

Directions

  1. Soak the cashews for at least 30 minutes, or up to overnight. Rinse and drain them. Mix the cashews with the water and salt in a food processor until smooth and creamy.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

Sounds delicious but where does the teaspoon of almonds go? Written By: Maya
I would like to try this recipe, which looks and sounds delicious.... But the list of ingredients includes 1 teaspoon of almonds which is near mentioned in the directions.... Any idea when/where is this added or this is a mistake? Just curious.

PRANA edit: Hi Maya, thanks for letting us know - it was badly labeled as almonds but should have been ground cumin! Cheers :)