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    Recipes » Soup

    Gingered Carrot and Parsnip Soup with Cashew Cream

    Published: Mar 25, 2012 · Modified: Nov 6, 2020 by Marissa Stevens · 1 Comment

    PaleoVegetarianWhole30Vegan

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    Maybe you have a vegetable nemesis or two like I do. Follow me along the stalls at a farmer's market and I'll be stuffing my basket with asparagus, artichokes, fava beans, spinach, zucchini; you get the idea. But I'll pass right by a bin of parsnips. They've always seemed sickly sweet and oddly medicinal tasting to me. But this week parsnips were part of our CSA share and, honestly, I hate to turn my nose up to any food. So I toted them home with high hopes of finding a new recipe.

    Gingered Carrot and Parsnip Soup with Cashew Cream

    That's where my friend Lorraine came in. I sat down to my computer and there was a message from her titled, "Gingered Carrot and Parsnip Soup," with a note that the soup was excellent. The recipe called for heavy cream, which I didn't have on hand. But I did have raw cashews and a note to myself to try the cashew cream I'd read about in Joy's recipe for "Vegan Cream of Broccoli Soup."

    Making the cashew cream is simple; soak raw cashews in water for at least an hour and up to 24 hours. Drain the cashews and place in a blender with enough water to cover them by about an inch; blend until smooth. Amazing! I have nothing against heavy cream, but this is a respectable substitution. (I love it drizzled over this Vegan Butternut Squash Soup and this Delicata Squash Soup too!)

    The soup is a double success - I won't likely pass the parsnip bin next time and cashew cream is a nice addition to my staple recipes. Thank you Lorraine and Joy!

    Gingered Carrot and Parsnip Soup with Cashew Cream

    Gingered Carrot and Parsnip Soup with Cashew Cream

    Marissa Stevens
    Shredding the parsnips and carrots speeds cooking and makes this a great weeknight soup – a food processor’s shredding disc does quick work of this. I like to scrub the parsnips and carrots but leave the skin intact – you can peel them if you prefer. Also, you can use ½ cup heavy cream in place of the cashew cream.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Servings 8 people
    Calories 141 kcal

    Ingredients
      

    • 1 cup raw cashews soaked for at least an hour and up to 24 hours
    • 2 large parsnips shredded
    • 4 large carrots shredded
    • 2 inch fresh ginger peeled and finely grated (a microplane grater is good for this)
    • 4 cups chicken or vegetable broth
    • salt and white pepper to taste
    • 2 teaspoons fresh lemon juice
    • minced fresh chives optional

    Instructions
     

    For the cashew cream:

    • Drain the cashews from their soaking water and add to the jar of a blender. Add water to cover cashews by about 1-inch and blend until smooth.

    For the soup:

    • Heat the parsnips, carrots, broth, and ginger in a soup pot over medium heat until boiling. Reduce heat and simmer, partially covered, for about 25 minutes. Remove from heat.
    • If you have an immersion blender, use it to puree the soup while it’s still hot. If you’re using a traditional blender, let the soup cool for a bit and then blend in batches. (If you’re using a traditional blender and the soup is still warm, fill the jar about halfway, cover the lid with a dry towel, and hold down manually to keep the liquid from spraying out.)
    • Season the pureed soup to taste with salt and ground white pepper. Add the lemon juice and cashew cream and bring to a simmer again over medium heat. Garnish with chives if you like and serve.

    Nutrition

    Calories: 141kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 501mgPotassium: 375mgFiber: 3gSugar: 6gVitamin A: 6265IUVitamin C: 9mgCalcium: 32mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    1. Giovanna says

      March 27, 2012 at 12:50 am

      I love Carrot soup and your recipe seems so good !!! Thanks

      Reply

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