- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 1/2 lbs. carrots, peeled and sliced
- 4 cups (1 quart) vegetable or chicken stock
- 1 teaspoon salt
- 1 medium potato, diced
- 1-inch piece fresh ginger, peeled and chopped
- 1/2 cup raw cashews, chopped
Heat oil in large saucepan. Add onion and garlic and saute over medium heat until onion is translucent, about 5 minutes. Add remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes, until vegetables are very tender. Use an immersion blender to puree the soup until smooth (or puree in batches in a blender – be careful when blending hot liquids). Adjust seasonings if needed. Serve topped with a dollop of sour cream or plain yogurt.
Hello, do you have the recipe for your croutons you can send me?
I’m very sorry but we can’t share our proprietary recipes with you. We do post some on our blog though, so please keep an eye out there.
Thank you very much.