Summer Harvest Cashew & Carrot Soup Recipe

Name: Summer Harvest Cashew & Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/4 cup sunflower seed oil; 1 1/2 cups chopped onion; 4 cups peeled, then grated carrots (packed tightly for measuring; 3 onces tomato paste; 1 cup peeled, then chopped green apples; 6 cups vegetable or chicken stock; 2 teaspoons fine sea salt; 1/3 cup raw brown rice; 1 cup raisins; 1 cup raw cashew pieces; 2 teaspoons honey; 2 1/2 cups milk OR 1/4 cup plain yogurt; 4 teaspoons fresh chopped parsley for garnish

Servings: persons

1 tablespoon butter
1/4 cup sunflower seed oil
1 1/2 cups chopped onion
4 cups peeled, then grated carrots (packed tightly for measuring
3 onces tomato paste
1 cup peeled, then chopped green apples
6 cups vegetable or chicken stock
2 teaspoons fine sea salt
1/3 cup raw brown rice
1 cup raisins
1 cup raw cashew pieces
2 teaspoons honey
2 1/2 cups milk OR 1/4 cup plain yogurt
4 teaspoons fresh chopped parsley for garnish

1
Melt the butter and oil in a soup pot: saute the chopped onions for 1 minute, stir in the carrots and saute until the onions are soft and transparent. They will be slightly orange rather than brown.
2
Stir in the tomato paste, apple, stock, and salt. Bring the mixture to a boil, then stir in the brown rice.
3
Cover and cook for 45 minutes over medium-low heat, until the soup is a glowing orange and the carrots are tender, but not mushy.
4
Remove one cup of soup from the pot, put in blender and buzz until smooth, return it to the pot.
5
Add raisins, cashews, and honey, bring to a boil again, and simmer until the raisins are plump - about 5 minutes.
6
You may now either add the milk and heat through OR serve the soup with the 1/4 cup yogurt added on top.
7
Garnish each bowl with a teaspoon of parsley and serve.

1039

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1/4 cup sunflower seed oil, 1 1/2 cups chopped onion, 4 cups peeled, then grated carrots (packed tightly for measuring, and more.

Yes, Summer Harvest Cashew & Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Harvest Cashew & Carrot Soup

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