Carrot Cashew Soup with Cilantro Drizzle

by Hillary Davis
Print Email

carrotsoupIt always amazes me how a handful of ingredients can come together in such stunning ways. Take carrots and raw cashews. Who knew? Combining them with some chicken broth resulted in an extraordinarily different kind of soup. It is creamy and light as a cloud at the same time. Neither liquid nor broth, but more of a puree with texture. 

First I cooked the carrots in chicken broth until they were tender, then I dropped them into a blender with cups of raw cashews, salt, and a dash of ground cloves.

I loved the taste, but wanted to layer on another flavor. At first I thought about topping the soup with a swirl of port glaze. I've always loved carrots and port together. Yet, when I spied a bunch of cilantro sitting on the kitchen counter, I opted for the green. With a quick pulse or two in the food processor with some deep green oil, salt and bit of garlic, I had my drizzle.

This soup is sublime. Healthy. Simple. And totally satisfying.

Carrot Cashew Soup

Ingredients

  • 32 ounces chicken broth
  • 8 large carrots, peeled
  • 3 cups raw cashews
  • 1 teaspoon sea salt
  • 1/8 teaspoon ground cloves

Cooking Directions

  1. Heat the chicken broth in a pot big enough to hold all the carrots.
  2. Slice the carrots, add them to the broth, and cook until tender, about 10 minutes.
  3. Add the cooked carrots to a blender with one cup of the broth and blend. Add another cup of broth and blend again.
  4. Add the 3 cups of cashews and blend.
  5. Add the rest of the broth and blend.
  6. Now add your seasonings. Add in the salt and ground cloves and blend well. Taste and add more of either spice to your liking. The soup is now still hot and ready to serve.

Cilantro Drizzle

Ingredients

  • 6 tablespoons fresh cilantro leaves
  • 1/4 cup extra virgin olive oil
  • 1/2 garlic clove, peeled
  • 2 teaspoons sea salt

Cooking Directions

  1. Put all the ingredients in a food processor and blend.
  2. Taste for seasoning and adjust to your taste.
  3. Spoon this drizzle over the Carrot Cashew Soup and serve.

Hillary Davis is the author of French Comfort Food, Cuisine Niçoise, and A Million A Minute. She is presently at work on her next cookbook. You can follow her food adventures in France and around the world on her blog Marché Dimanche.

Add comment


Security code
Refresh

 

restaurant news

Eating My Way Through the Bay Area
San Francisco
by Melanie Chartoff

sanfran.jpg It’s so darn good to get awaaaay.  I’m bored with the predictable patterns of my home life: my constant computer, my cooking, my own backyard.  My brain craves novelty, my tongue new tastes, my...

Read more...
Sandwich Heaven in London
London - British Isles
by Ilene Amy Berg

cheese02.jpgI don’t get it, I really don’t.  Some people still think that London has lousy food.  London has fabulous food.  The city has seen an intense food revolution in the last 15 years or so, and cooks...

Read more...
A Night with Ludo
Los Angeles
by Ben Chinn

ludosign.jpgAfter watching Ludo Lefebvre on Top Chef Masters I knew I wanted try out his food. Around the same time his episode aired he opened up a “pop-up” restaurant at Bread Bar on 3rd St. On Tuesday...

Read more...
Order Up at the A-1 Dinner
Maine
by Brenda Athanus

a1-2.jpgThe A-1 diner at 3 Bridge Street in Gardiner, Maine is an old Worcester Streamliner diner car brought to its present location by truck in 1946 and installed on long Erector-like legs to bring it...

Read more...