Nourishing Carrot Ginger + Turmeric Soup

Nourishing Carrot Ginger + Turmeric Soup

I'm a big believer that food is medicine and this soup is just what the doctor ordered. After feeling a little run down a couple of weeks ago I stocked up on some fresh ginger and turmeric at the store. This soup was a happy accident on a chilly night here at the farm and I'm so pleased with how it turned out. It's no secret that we love growing carrots here at Tumbleweed. I love this root vegetable because it stores really well and can be enjoyed all winter long. This season we're expanding our carrot planting and we'll hopefully have healthy yields for our customers. I may be missing summer but this soup is making winter a little more enjoyable. It's a lovely combination of flavors and textures and is so gosh darn creamy I can hardly stand it! It warms you from the inside out and is absolutely delightful on a chilly winter evening. I know a lot of you east coasters are still experiencing crazy winter weather and I think this soup will be a bright spot on a dark and snowy night. I've always been a fan of carrot ginger soup and have made dozens of versions. This recipe is great because it gets a health boost from the fresh turmeric and plenty of protein from the nuts and chickpeas. I love the creaminess from the cashew sauce which was inspired by this cream of broccoli and cashew soup from the blog My New Roots. Each spoonful is better than the last and I hope you all enjoy this nourishing soup as much as we do. If I could write you a prescription for your evening it would be to pour a cup of tea, whip up a batch of this nourishing soup and enjoy a cozy evening at home. Cheers!

Nourishing Carrot Ginger + Turmeric Soup with Cashew Cream & Spiced Chickpeas

Prep Time: 30 minutes
Cook Time: 40 minutes
Serves: 4-6

Ingredients

Soup
  • 2 Tablespoons coconut oil
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 inch piece of fresh ginger, peeled and grated
  • 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon ground)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne
  • 1 teaspoon fine sea salt
  • 1 1/2 pounds carrots, chopped into 1-inch chunks
  • 4 1/2 cups water + additional to thin if necessary
  • Black pepper to taste
  • Chopped parsley for serving
Cashew Cream
  • 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
  • 3/4 water + additional to thin as needed
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon fine sea salt
Spiced Chickpeas
  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 1 Tablespoon grapeseed oil (or olive oil)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder

Preparation

  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender with the water, garlic, lemon juice and salt. Blend on the highest setting until completely smooth. Taste test and adjust seasonings if need be. Pour anywhere between 1/2- 3/4 of the cashew cream into a jar leaving the other the remainder in the blender.
  2. Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook, stirring often until fragrant and beginning to soften. About 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the remaining cashew cream (you made need to do this in batches) and whirl away until smooth. Taste test and adjust seasonings if need be.
  3. Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
  4. Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in a 425F oven until lightly browned and crisp. About 20-25 minutes. Shake the pan a couple of times during the cooking time.
  5. Divide the soup between bowls and drizzle with a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.

Notes

* Use this recipe as a guide and adjust measurements and ingredients as necessary. *I was inspired by a Cream Of Cashew Broccoli Soup from Sarah of the blog My New Roots for this recipe * Extra cashew cream will last in an airtight container in your fridge for 7 days.

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