Roasted Carrot and Cashew Soup 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Nichole Bryant for The Washington Post

Weeknight Vegetarian Nov 3, 2019

This simple, creamy (but vegan) soup gets a dose of complexity and heat from the spices, which help balance the carrots’ natural sweetness. Pair with a dark, toasted bread, if you like, for a satisfying meal.

Make Ahead: The roasted carrots can be refrigerated for up to 5 days before finishing the soup.

Storage Notes: The finished soup can be refrigerated for up to 1 week or frozen for up to 3 months.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 9 cups

Ingredients
  • 2 pounds carrots, trimmed, scrubbed and cut into 2-inch pieces
  • 4 cloves garlic, crushed
  • 1 medium shallot, quartered
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon crushed red pepper flakes
  • 6 cups no-sodium-added vegetable broth
  • 1 cup (6 ounces) roasted, unsalted cashews
  • 1/2 cup unsweetened coconut milk or cashew milk
  • 2 tablespoons fresh lime juice or apple cider vinegar

Directions

Preheat the oven to 400 degrees with the rack in the middle.

In a large bowl, toss the carrots with the garlic, shallot, oil, salt, black pepper, coriander, sumac and red pepper flakes. Transfer to a sheet pan large enough for the carrots to fit in a single layer. Roast for 30 to 40 minutes, or until tender.

Meanwhile, heat the vegetable broth in a saucepan over low heat and keep warm.

Place 1/4 cup (1 1/2 ounces) cashews in a high-speed blender. Add the coconut milk and puree until smooth. Chop the remaining cashews for garnish.

Add the carrots and vegetable broth to the blender and puree until smooth. (If necessary, puree the soup in batches, combining about half of each — the stock, carrots and cashew puree — in each batch and stirring everything together again before serving.) Taste the soup and add more salt and pepper, if desired.

If needed, return the soup to the saucepan over medium heat and warm until heated through. Stir in the lime juice or vinegar and divide the soup among serving bowls. Top with chopped cashews and drizzle with olive oil. Serve hot.

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Recipe Source

Adapted from “Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood” by Aran Goyoaga (Sasquatch, 2019).

Tested by Joe Yonan.

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