Gingered Carrot and Parsnip Soup with Cashew Cream
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 1/2 cup heavy cream in place of the cashew cream.
Servings: 8 people
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: 141kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 501mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6265IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg
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