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Dilly Carrot Bisque with Baked Cashew Cheese & Zesty Arugula Salad
2 or 4 Serving Dinner

Dilly Carrot Bisque

with Baked Cashew Cheese & Zesty Arugula Salad

Tags: Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
410
FAT
15g
CARBOHYDRATES
58g
PROTEIN
14g

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INGREDIENTS

  1. 4 garlic cloves, 1 minced and 3 peeled
  2. 1 tsp Dijon mustard
  3. 1 yellow onion, diced
  4. 6 carrots, peeled and cut into coins
  5. ½ tsp ground cumin
  6. 1 tsp dried dill (divided)
  7. ¼ cup cashews
  8. ¼ cup panko breadcrumbs
  9. 2 oz Treeline® Soft French-Style Cashew Cheese
  10. 4 oz roasted red peppers, drained
  11. ½ tsp crushed Aleppo pepper
  12. 4 oz baby arugula
  13. 3 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
  17. Directions for 4 servings indicated in parentheses.
Allergens: tree nut (cashew), wheat
Tools: Large pot with lid, Baking sheet, Blender
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
410
FAT
15g
CARBOHYDRATES
58g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the salad dressing

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)

2
Cook the bisque

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.

3
Make the cashew cheese disks

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.

4
Bake the cashew cheese

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.

5
Blend the bisque and pepper purée

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.

6
Serve

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.

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