This soup is rad because it has built-in protein from the cashews. It’s a trick I learned from the Soup Nazi in NYC. For reals! Man-friend and I were there about eight years ago, and a) the soup was AMAZING, and b) I noticed that it had cashews in it and that cashews in soup are rad.
Start with about 5 cups of carrots, peeled and chopped into 1/2 inch chunks. And always be on the lookout for streaker carrots.
Chop about 4 inches of ginger. Leave the skin on cuz that’s where all the tasty lives. Also chop one onion, and 3 cloves of garlick. Toss those all together in your very fabulous Le Creuset soup pot.
Add Le Stock, about 2 cups. Boil until everything’s mushy.
Once everything is mushy, add the SECRET INGREDIENT.
Which is possibly not so secret since I revealed it in the title of this post. It’s cashews.
Let the cashews cook for about 15 minutes. Then add yer salt & pepper. Aaaand finally, get out Ye Olde Immersion Blender, maybe add some veg stock if things are a little too thick. Sometimes the cashews just suck up a ton of liquid.
Ta-da! It’s soup!