LUXURIOUS CARROT & CASHEW SOUP WITH AGAVE & CHIPOTLE RIBBON

(from renee0467’s recipe box)

This was simple soup filling my kitchen with an almost perfect autumn aroma.

Source: What's cooking

Serves 4 people

Categories: Vegan Soup

Ingredients

  • 4 medium carrots, chopped (about 3 cups)
  • 3 cups water (or 1 cup water, 2 cups stock)
  • 1 tsp minced fresh ginger
  • 1 Tablespoon cashew butter
  • Sea salt (start with 1/2 tsp and add more to taste)
  • RIBBON
  • 2 Tablespoons agave nectar
  • 1 tsp lemon juice
  • 1/2 tsp minced chipotle
  • 1 Tablespoon fresh cilantro, minced

Directions

  1. Bring water to a boil on high and add chopped carrots. Reduce to medium-low and simmer for 15 minutes, or until the carrots are soft. Add the ginger and cashew butter, and then blend with a hand blender until creamy and smooth. Taste and add salt, if necessary. Ladle the soup into bowls. Whisk the agave nectar, chipotle, and lemon juice together to form a simply syrup. Drizzle in zigzags or a spiral over the surface of the soup. Sprinkle the minced cilantro in the center. This recipe yields 4 small bowls, or two larger ones.

  2. This is a simple soup that introduces the basics of three layers. The soup is sweet, salty and rich. The ribbon adds an additional layer of sweet, sour and spicy. The cilantro adds the green.

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