1400 700 vegan gingered carrot soup with herb garlic cashew cheese   dukkah spice hero 2

Gingered Carrot Soup

with Herb Garlic Cashew Cheese & Dukkah Spice

dinner

Comfort Foods Quick and Easy Seasonal Menu Spring Recipes Winter Recipes Gluten-Free High-Protein Soy-Free American Beans/Legumes Fruit Leafy Greens Nuts Root Vegetables Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
710
FAT
29g
CARBOHYDRATES
96g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. 2 garlic cloves
  3. 4 carrots
  4. 1 orange
  5. 13.4 oz cannellini beans
  6. 1 tsp curry powder
  7. ½ cup cashews
  8. ¼ oz fresh dill
  9. 2 tbsp dukkah spice
  10. 2 oz baby arugula
  11. 2 oz Treeline® Herb and Garlic Cashew Cheese
  12. 2 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Blender
  • Medium skillet
  • Medium pot

INSTRUCTIONS

1
Prepare the vegetables

Peel and roughly chop the ginger and garlic. Peel and roughly chop the carrots. Halve the orange. Drain and rinse the cannellini beans.

2
Start the soup

Place a medium pot over medium-high heat with 2 tbsp olive oil. Once hot, add the chopped ginger and garlic and a pinch of salt and cook until softened, about 3 to 5 minutes. Add the chopped carrots and curry powder and cook until fragrant, about 1 minute.

3
Simmer the soup

Add the cannellini beans, ⅓ cup cashews, and 2¼ cups water to the pot. Bring to a boil, reduce heat to low, and simmer until the carrots are fork-tender, about 10 to 12 minutes.

4
Prepare the cashew dukkah

Pick the dill fronds from the stems and chop. Place a medium skillet over medium heat with 2 tsp olive oil and the remaining cashews. Cook until toasted, about 3 to 5 minutes. Add the dukkah and a pinch of salt. Remove from heat to cool.

5
Blend the soup

Carefully transfer the soup to a blender and blend until smooth. Add just half the orange juice and a pinch of salt. Toss the arugula with the remaining orange juice and a pinch of salt and pepper, directly on the cutting board.

6
Serve

Stir the chopped dill into the dukkah. Ladle the gingered carrot soup into large bowls. Dollop with cashew cheese and sprinkle with cashew dukkah. Serve with arugula salad. Soup’s on!