Spiced Carrot Soup with Cashewgurt®
Spiced Carrot Soup
Made with our Cashewgurt®
Spiced Carrott Soup with Cashewgurt®
2 tablespoons olive oil
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
|2 1/2 cups vegetable broth or filtered water
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon aleppo pepper or Korean chili flake
1/2 cup plain cashew yogurt, stirred to loosen
- Heat olive oil in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender about 20 minutes.
- Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
- Remove soup from heat. Puree in batches in blender until smooth. Return to the same pan. Whisk in honey and lemon juice. Season with salt and pepper.
- Ladle soup into bowls. Drizzle Cashewgurt® over; sprinkle generously with cumin and aleppo pepper or Korean chili flakes