Dilly Carrot Bisque
with Baked Cashew Cheese & Zesty Arugula Salad
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- 4 garlic cloves, 1 minced and 3 peeled
- 1 tsp Dijon mustard
- 1 yellow onion, diced
- 6 carrots, peeled and cut into coins
- ½ tsp ground cumin
- 1 tsp dried dill (divided)
- ¼ cup cashews
- ¼ cup panko breadcrumbs
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 4 oz roasted red peppers, drained
- ½ tsp crushed Aleppo pepper
- 4 oz baby arugula
- 3 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
- Directions for 4 servings indicated in parentheses.
Preheat the oven to 350°F. Add garlic, Dijon mustard, 2 tbsp olive oil, and a pinch of salt to a medium bowl, whisk to combine, and set aside the salad dressing. (4-serving meal: use 4 tbsp olive oil)
Add peeled garlic, just ¾ cup onion, 1 tbsp olive oil, 1 tsp salt, and a pinch of pepper to a large pot. Cook until onions are soft and translucent, 6 to 8 minutes. Add carrot, cumin, just half the dill, and cashews, and cook for another 2 to 3 minutes. Add 3½ cups water and bring to a boil. Cover, reduce heat to a simmer, and cook bisque until carrots are very tender, 12 to 15 minutes.(4-serving meal: use 1½ cups onion, 2 tbsp olive oil, 2 tsp salt, 6 cups water) TIP: Keep any remaining onion for your own use.
Line a baking sheet with foil. Add breadcrumbs and a pinch of salt and pepper to a small bowl. Divide cashew cheese in half and roll each half into a ball. Gently flatten each ball until it’s about ¾ inch thick. Add cheese disks to the breadcrumbs and rotate until fully coated.
Add breaded cheese to the foil-lined baking sheet and drizzle each disk with ½ tsp olive oil. Bake until just heated, 5 to 6 minutes. Turn broiler to high and broil until tops are golden, 1 to 2 minutes. Remove baked cashew cheese from the oven and cover with foil to keep warm. TIP:All broilers are different. Watch carefully to ensure food doesn’t burn.
Transfer carrot bisque to a blender and blend until smooth, 1 to 2 minutes. Divide bisque between bowls. Add roasted red peppers and a pinch of salt to the blender and blend until smooth, 20 to 30 seconds. TIP: Blend the bisque in batches if necessary.
Drizzle roasted red pepper purée on the carrot bisque. Using a spatula, carefully add baked cashew cheese to each bowl. Top with as much of the remaining dill and Aleppo pepper as you’d like. Add arugula to the bowl with the salad dressing and toss. Serve the zesty arugula salad alongside the dilly carrot bisque. Enjoy! TIP: Save any remaining dill and Aleppo pepper for your own use, or add it to the arugula salad.