with pumpkin seeds
Link: https://whollynourished.com/carrot-and-ginger-soup/
Ingredients
- ¾ cup raw cashews
- 8 carrots peeled and chopped into thick coins
- 1 small sweet onion roughly chopped into half inch chunks
- 4 cloves garlic peeled and sliced
- 1 teaspoon turmeric
- ¼ teaspoon salt
Optional toppings
- roasted potatoes
- roasted kale
- pumpkin seeds
Preparation
- Add cashews to a heatproof bowl and cover with boiling water. Let sit for 20-30 minutes to soften.
- Prepare enough vegetable stock
- Meanwhile place carrots, onions and garlic in a pot.
- Add vegetable stock, just enough to cover all of the vegetables
Reduce heat and simmer 20 minutes or until the carrots are fork tender. Remove from heat. - Drain and rinse the cashews, and add to a high speed blender.
- Carefully add the stockpot contents, turmeric and salt. Blend until smooth and creamy, about 30-60 seconds.
- Pour into bowls and top with desired toppings such as smoked paprika, pumpkin seeds and cilantro.
Baked Kale Chips & Potatoes for Topping
- Preheat the oven 150ºC
Line a rimmed baking sheet with parchment paper - Cut potatoes in 2cm cubes
- Drizzle potatoes with olive oil and salt
- Bake for 40-45 minutes
- Remove kale leaves carefully from thick stems using a knife or kitchen shears; tear into bite-sized pieces
- Wash and thoroughly dry kale with a salad spinner
- Drizzle kale leaves with olive oil; toss to coat
Spread leaves in an even layer on the prepared baking sheet without overlapping; sprinkle with salt - Bake in the preheated oven until edges start to brown but are not burnt, 20 to 30 minutes