This soup was so good, that I wanted to just take an oversized straw to the whole pot. Seriously. It’s crazy. The deep, savory flavors of roasted carrot and sweet onions blended with creamy cashew is unbelievable. I’m not even sure what to garnish it with for a photo. I suppose I might toast up some croutons and plop a green or two into the mix, but really, this soup speaks for itself. No solids needed. Just lay down on the floor and have a friend pour it all over you.
Roasted Carrot Cashew Soup
- 1 pound fresh carrots
- 1 large sweet onions, large dice
- 4 cloves garlic, peeled
- 2 tablespoons cooking oil
- 1 quart stock
- 1 1/2 cups raw, unsalted cashews
- 1/8 teaspoon thyme leaves
- 1/4 teaspoon rubbed sage
- salt & pepper to taste
Preheat the oven to 400 degrees. Chop the carrots and onions into large, similar sized chunks, then toss them with the garlic, oil, and a little salt and pepper. Transfer to a pan and roast for 45 minutes. Place the cashews on another sheet, and roast them for about 5 minutes on a different rack. When the cashews are finished, allow them to cool.
When the vegetables are done roasting, transfer them to a large soup pot along with all but 1/4 cup of the stock. Use the remaining stock to deglaze the roasting pan. Scrape all of the deliciously caramelized veggie juice from the pan and then pour them into the soup pot. Bring the soup to a low boil, then reduce to a simmer and cook until the carrots become tender. This could take between 10 – 30 minutes.
Next, use an immersion blender to puree the vegetables with the stock. Continue simmering over low heat. Using a food processor, pureee the cashews with 1/2 cup of the pureed soup. Puree until a smooth butter is formed, then transfer it back to the soup pot. Add the thyme and sage. Use the immersion blender to mix the soup, making sure that the ingredients are all dispersed completely. Taste, and add salt and pepper as needed.