Carrot Cashew Ginger Soup

November 30, 2017

This delicious winter soup is a sneak preview of one of the dishes that will be featured in our January quarterly anti-inflammatory cleanse. It is the marriage of two soups that my mom used to make, and it brings me right back to her cozy, sunny, happy kitchen. I hope you enjoy it!

Also, Little Green is offering another Beginner’s 5-Day Cleanse in December. Registration is now live and we’d love to have you!

Carrot Cashew Ginger Soup

2-3 Tbsp. olive oil
1 1/2 cups chopped onions
4 cups grated carrots
1/2 inch fresh ginger, diced
6 cups vegetable broth (6 cups water and 2 Rapunzel bouillon cubes)
1/3 cups brown rice (uncooked)
1 cup chopped cashews
3 oz. tomato paste
2 tsp. sea salt

  • Sauté the onions in olive oil in a large soup pan for about 5 minutes. Add the carrots and ginger and cook until tender, about 5-8 more minutes.
  • Add the broth, brown rice, cashews, tomato paste, and sea salt. Combine, bring to a boil, and then reduce to a simmer and cover for 40 minutes until rice is cooked through.
  • Use an immersion blender and blend half the pot of soup until you have a nice combo of some texture, but also some purée. You are looking for a finely diced soup that isn’t exactly a stew, but isn’t a puréed soup either. (You can also remove half the soup to blend in a standing blender and return to the pot, if you don’t have an immersion blender.) Serve warm!
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