This soup is worth 24 🥕carrot🥕 GOLD my friends! I know, you’re like really.. carrot soup sounds boring and dull AF. But not if you make it with zingy ginger, creamy cashews and a tangy onion! But really, this soup is so delicious, and adding cashews not only gives it a creamy texture, but adds protein so this soup is actually rather filling! Recipe inspired by @ginabnutrition
DO IT: peel and cut in half about 10 large carrots, and chop 1 onion. Drizzle with olive oil and bake along with 4 cloves of minced garlic, s&p. Bake for about 30-40 minutes at 350F. For the last 15 minutes, roast one cup of raw cashews. Once nice and roasted, add everything to a pot with enough veggie broth (or water and veggie stalk cube) to cover the veggies. Add 1 inch of freshly chopped ginger, 1 tsp of lemon, 1/2 tsp tumeric, s&p. Bring to boil then simmer until veggies and cashews are soft. Blend away, my blender is cheap lol but with a better quality blender it should be so creamy. Mandatory to eat with a hunk of bread. Enjoy!!