Carrot Ginger Soup … because you know you want more soup!

Okay, so we are definitely thinking about re-naming the pantry The Sweet Potato and Soup Sisters because we’ve shared so many soup and sweet potato recipes, but what could possibly be wrong with that?  Seriously, as we were driving home from TaeKwonDo testing on this cold morning…. after sitting on a cold gym floor waiting our turn to do forms and spar and break boards, I kept thinking how nice it would be to have some soup.  I would have sat in some if it wouldn’t have stained my uniform!!

At any rate, watching my young man be attacked by 2 high level teenage female black belts, I couldn’t be sure what he was thinking but I’m certain it was not about soup.  I am also certain he was not thinking about vegetables.  No, really!  I’m quite sure!  However, I know that I can think about slipping lots of vegetables into that growing body by incorporating them into soup.  And he and his growing body love this soup, as does Mr. Bigg Sis (who prefers that his body not grow anymore).  Vegetables in soup fill the bill for both growing and ‘trying to stay relatively the same size’ bodies.   So slurp on!!

This easy to make soup is an adaptation of a soup in the Vita Mix recipe book.  The original uses tofu, but tofu is on the list of inflammatory foods that hubby is supposed to avoid.  I decided to use cashews for protein, made a few other changes and I think you will enjoy the results.  We certainly did!  And if anyone breaks into our house to steal the soup, my son and I are ready to fight them for it!

Carrot Ginger Soup

Chopping can be chunky as eventually it will all be ground up
3/4 cup cashew pieces soaked overnight in 1 cup water
5 cup chopped carrots (does not need to be chopped fine)
1 cup chopped onion
6 small garlic cloves – or a couple of big honkers (chopped)
1 tsp olive or other oil you prefer
1 tsp salt
2 Tbsp grated fresh ginger (keeping ginger root in the freezer makes it easy to grate)
1 – 2 cups vegetable or chicken stock

After chopping veggies, saute them in the oil until slightly tender and onions translucent.
Add to high powered blender along with 1 cup stock, ginger and salt.
Puree.
Transfer to soup pot on stove to keep warm.

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Okay – so it’s not looking too creamy yet….. hold onto your cold tushie over there!

Place cashews and water in blender (no need to wash blender) and puree on high until smooth and creamy.
Add to soup pot and stir.
Add more stock if desired to achieve desired consistency.
Serve with bread or potatoes or crackers or cold TaeKwonDo people…. or rather to cold TaeKwonDo people.

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This is yummy but I do hope that soon the weather will turn our thoughts from soup to …. aw heck, I eat soup all year!  Perhaps in the next few months we will be able to share some lukewarm or chilled soups.   But for now – I give you a hearty, healthy hot soup.

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4 responses

    • Indeed! I got it :-) It was tastier, in fact I decreased the garlic a tad for the above from what I used because I thought it didn’t quite need as much help as with tofu.

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