Prep Time (minutes)
Cook Time (minutes)
2 1/2 lbs of carrots ~ 15 carrots
1 quart of veggie broth
1 can of coconut milk
2 tablespoons of olive oil or coconut oil
1 diced onion
1/2 tsp of cumin
2 tablespoons of grated fresh ginger
1/2 tsp of salt
2 cloves of garlic
1 cup of orange juice
1/4 tsp nutmeg
3/4 cup of cashews
1/2 cup of parsley
1 Place carrots in a saucepan with broth and coconut milk boil then reduce to simmer, cook until carrots are tender for about 20 minutes.
2 Heat olive oil in a skillet, add diced onion and cumin, cook for 5 minutes then add fresh ginger, salt, garlic, orange juice, and nutmeg. Cook for about 10 more minutes.
3 Transfer onions mixture from skillet, then add parsley and cashews to the carrot pot and simmer for apx 20 minutes.
4 Use immersion blender to cream the soup. Garnish with a few peeled carrots and some cashews.