The weather is changing here in NZ. It’s been raining here for the last couple of days and its starting to get colder. I made this soup a few weeks ago, but K has been reminding to make this one of these days. Got this recipe off mum, I first thought using cashews was really different, I have never tried a soup that has cashews in them; but the flavours came together really well. It’s just perfect for a cold winter day (or night). Really filling and definitely yummy! BTW: When I got this recipe, the note on it said it was a flu fighter, guessing its the power of the carrots!
Carrots: Lots like 8 (well really dependent on how much soup you are going to make)
Onion: 1 large onion diced
Unsalted Cashews: 1 1/2 cups roasted
Garlic cloves: 4
Chicken or Veggie Stock: 1 quart
Oil: 2 tbsp
Thyme leaves: 1/8 tsp
Sage: 1/4 tsp
Salt and pepper to taste.
In a large pot, add the carrots, onions and garlic to some oil along with the salt and pepper and saute / roast really well. Make sure the heat is on medium low. When you think the carrots are well sauteed, add the quart of stock, bring the soup to a low boil and then reduce to a simmer and cook until the carrots have become tender. I gave it about 20-30mins.
When the carrots are almost cooked through, add the roasted cashews. I bought mine roasted, if you have them raw, roast them in the oven.
Season with salt and pepper if needed and add the thyme and sage. I gave the soup a few minutes before transferring to a blender and pureeing it. I did not use an immersion blender with this one, but if you have one at home you can use that as well.
Once the soup is well pureed, pour into bowls and serve with a piece of bread.