There’s a food co-op near our upstate New York home and even though it’s tiny, they manage to cook two soups a day. For months, I was obsessed with their carrot soup—and it’s one of the few soups that I still love making when the autumn chill starts setting in for the season.
After playing around with ingredients in my kitchen, I finally figured out the recipe many carrots later. Raw cashews were the secret to the creaminess that ultimately made this soup a bisque. Lime was the other curious ingredient that transformed an otherwise ordinary carrot soup into a must-have. Even the kids are happy to eat this bisque and sometimes even ask for seconds.
This recipe is excerpted from my first book, chocolate hazelnut spread or Nutella.
2 tablespoons olive oil
1 onion, chopped
1 pound carrots, chopped
1 cup raw cashews
One 1-inch piece fresh ginger, peeled and grated
1 quart (4 cups) vegetable or chicken broth
1 cup unsweetened almond or rice milk
½ cup cilantro or parsley, finely chopped
Juice of 2 limes (about 2 tablespoons), or to taste
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots, cashews, ginger and broth and bring to a boil. Simmer, covered, until the carrots are tender, about 30 to 35 minutes. Stir in the milk and cilantro. Using an immersion blender, puree until smooth. Before serving, stir in the lime juice and season with about ½ teaspoon salt.