Gingered Carrot Soup
with Herb Garlic Cashew Cheese & Dukkah Spice
- 1 oz fresh ginger
- 2 garlic cloves
- 4 carrots
- 1 orange
- 13.4 oz cannellini beans
- 1 tsp curry powder
- ½ cup cashews
- ¼ oz fresh dill
- 2 tbsp dukkah spice
- 2 oz baby arugula
- 2 oz Treeline® Herb and Garlic Cashew Cheese
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Medium skillet
- Medium pot
Peel and roughly chop the ginger and garlic. Peel and roughly chop the carrots. Halve the orange. Drain and rinse the cannellini beans.
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.
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.
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.
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.
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!