Carrots, the star of this recipe, are usually harvested later in the summer, as they require 60-80 days to reach a useable size. We start to see a plentiful supply at local farm markets and in our gardens toward the end of August. This low-cost vegetable is versatile and can be used as a side dish as well as in casseroles and soups. The curry and ginger flavors of offer are an unusual way to enjoy this locally grown vegetable.
PREP TIME
20 Min, plus 3 hrs soaking
COOK TIME
30 Min
SERVINGS
8
DIFFICULTY
Easy
Ingredients
Soup
- 1 tablespoon olive oil
- ¾ cup diced onion
- ½ cup diced celery
- 1 ½-inch piece of ginger, finely chopped
- 4 cups low-sodium vegetable broth
- 1 ¼ pounds carrots, roughly chopped
- 1 small to medium russet potato cut into large pieces
- 1 ½ teaspoons curry powder
- Salt to taste
Cashew Cream
- 2 cups cashew pieces — soaked in water for 3 hours and drained
- 1-2 tablespoons lemon juice
- 1 cup cold water
Garlic Quinoa
- ¼ cup white quinoa — uncooked
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- Pinch of salt
Optional Garnishes
- Finely chopped fresh herbs such as chives or parsley
- Additional cashew cream or balsamic glaze
Directions
- For the soup: Heat the oil in a large pot over medium heat. Add the onion, celery and ginger and sauté until the onion is tender and translucent. Stir in broth, carrots, potato and curry powder and bring to a boil. Decrease the heat to low; maintain a simmer. Cook, stirring occasionally, until the carrots are tender, about 25 minutes. Use an immersion blender and blend until smooth. Alternatively, use a regular blender, removing the center cap on the lid and covering the hole with a clean kitchen towel.
- For the cashew cream: After the cashews have soaked for three hours, put them in a food processor and pulse a few times to grind them up. Add the lemon juice. With the motor running, drizzle the water and process until completely smooth. This may take a few minutes. Stop occasionally to scrape down the sides. Add more water until you have reached the consistency of heavy cream. Stir 1/3 cup into the soup, and reserve the remaining for garnish.
- For the garlic quinoa: Add quinoa to a dry skillet over medium heat. Toss until quinoa begins to pop and brown. Meanwhile, whisk together olive oil and garlic. Once quinoa has toasted, remove from heat and stir in olive oil mixture. Set aside.
- Ladle hot soup into bowls. Drizzle 1-2 tablespoons of cashew cream over the top of soup, and sprinkle with 1-2 teaspoons of quinoa. Top with balsamic glaze or other fresh herbs as desired.
Nutrition Facts
Servings: 8 | Calories: 214 | Total fat: 12g | Saturated fat: 2g | Total carbohydrate: 23g | Fiber: 5g | Protein: 6g | Sodium: 198mg
Recipe provided by Michelle Eaton, MS, RD, ThedaCare; original recipe adapted compliments of simplyquinoa.com
