Well I think the cold weather might finally be creeping in. The past couple of days have been rainy, windy, and cold (but still no snow!) although I’m not complaining. We’ve been blessed with the warmest weather I’ve ever known in November.
This recipe is perfect for right about now which is exactly why I’m sharing it. The nights are beginning to draw in quicker and we’re starting to get that feeling of wanting to hole up in the evenings to keep cozy and warm. It’s comforting and easy to make not to mention nutritious being full of beta-carotene and vitamins. Plus the ginger is great for your immune system to ward off the beginnings of any cold or flu.
You can just as easily make this without roasting the carrots and cut the prep time right down, but I love the flavor that you get from roasting these with fresh herbs and garlic.
The cashew cream is also optional but from someone who doesn’t get easily excited about soup, this takes it to another level and finishes off the bowl nicely.
For the soup base:
1 pound carrots (4 large, preferably organic)
1 tbsp coconut oil
2 cloves of garlic
2 stems of fresh thyme
Salt & pepper
Sprinkling of turmeric
1 tbsp fresh ginger (approx. 1 inch piece)
4 cups veggie stock
2 heaped cups white beans (Great Northern, lima, cannellini)
Fresh rosemary & thyme, chopped (to taste, I used about ½ tbsp. of each)
For the cashew cream:
1 cup cashews soaked (minimum 4 hours or overnight)
½-¾ cup water
1 clove of garlic
1-2 tsp coconut vinegar
½ tsp lemon juice
- Preheat oven to 400°F. Grease a baking dish with some coconut oil, allowing it to melt while the oven warms up.
- Wash and peel (if non-organic) the carrots, chop into pieces, and add to the baking dish with coconut oil. Smash the two cloves of garlic and add them to the dish along with the sprigs of thyme, turmeric, and salt and pepper. Roast in the oven for 20-30 minutes until they’re tender and ready to purée.
- While the carrots are roasting make your cashew cream. Add the soaked cashews to high-speed blender with the water and blend. Add a minced clove of garlic, coconut vinegar, and some salt and pepper. Taste and see if you need to add the lemon juice as well. Set aside.
- When the carrots are ready, remove from the oven and allow them to cool slightly before adding them to the same blender. Drain and rinse your beans and add with the veggie stock, fresh ginger, and fresh herbs. You may have to do this in batches depending on the size of your blender.
- When you reach the desired texture of your soup, bowl it up and swirl in the cashew cream.