HOMIES. DO YOU EVEN KNOW HOW CHEAP CARROTS ARE?!
Omg. I got an enormous bag that I can make 4x this soup with for $4. ORGANIC!
I’m gonna have the best eyesight in town.
For real though this soup is fool proof and so budget friendly. The one tip I want to leave you with is the note that carrots will dye your white counter orange if you leave them on there too long- so make sure to wipe that up ASAP!
Let’s get it.
(Also also, this recipe may look like it has lots of ingredients but most of them are water and salt and pepper. You shouldn’t have to buy more than 6 things to make this!)
Carrot Ginger Soup
(makes 1 quart)
1.5 lbs carrots (about 7 large)
1/2 vidalia onion (or one whole medium onion, about 1 C diced)
1 TBSP grated fresh ginger
1/2 tsp salt
1/2 tsp black pepper
3 c vegetable stock
1 c water
2 TBSP olive oil
1/2 c raw cashews
1/2 c boiling water
1/4 c pumpkin seeds (raw)
1/4 tsp black pepper
1/4 tsp salt
1 TBSP olive oil
First, dice the onions and the carrots. Heat the olive oil in a large pot over a medium low flame and sauté the onions in the oil for about a minute before adding the diced carrots. Add the carrots and sauté for another 5-7 minutes or so, until the onions are translucent and soft. Keep an eye on the mixture and move it around every so often so nothing browns on the bottom. Add the ginger, salt and pepper and sauté for another minute or so before covering the vegetables in the stock and 1 c water. Bring to a simmer and cover the pot. Simmer, covered for about 30 minutes or so.
While the soup is simmering, toast the pumpkin seeds. Mix the pumpkin seeds with 1/4 tsp salt and pepper and 1 TBSP olive oil and spread out onto a baking sheet. Bake at 350 (I did mine in the toaster oven) for 12-15 minutes until golden and they are making popping sounds in the oven.
Make the cashew cream while the soup is still simmering. This will serve as a way to make the soup creamy as well as a garnish for the top of the soup! Put the cashews into the container of a blender and boil enough water to just cover the top of the cashews, cover cashews with boiling water. Screw the lid on tight or hold a towel over the top of the blender and blend for at least one minute, until the mixture is silky and smooth.
After about a half an hour the carrots should be fork tender and should’ve absorbed some of the liquid. Transfer the entire mixture to a blender with 1/4 c of the cashew cream and blend until smooth. Top with remaining cashew cream, toasted pumpkin seeds and a crank of fresh black pepper to serve.
This can be frozen!