Spiced Carrot Soup with Cashewgurt®

Recipe - Kat Turner | Photography John Von Pamer


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

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  1. 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.
  2. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.
  3. 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.
  4. Ladle soup into bowls. Drizzle Cashewgurt® over; sprinkle generously with cumin and aleppo pepper or Korean chili flakes
Alex Matthews