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Gingered Carrot Soup with Herb Garlic Cashew Cheese & Dukkah Spice
2 or 4 Serving Dinner

Gingered Carrot Soup

with Herb Garlic Cashew Cheese & Dukkah Spice

Tags: Gluten-Free High-Protein Soy-Free
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
710
FAT
29g
CARBOHYDRATES
96g
PROTEIN
26g

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INGREDIENTS

Allergens: tree nuts
Tools: Blender, Medium skillet, Medium pot
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
710
FAT
29g
CARBOHYDRATES
96g
PROTEIN
26g

Get Recipes Delivered

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!

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