Chef V’s Tips: Many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves the flavor and nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it.
A healthy variation on this soup adds fresh ginger and fresh turmeric.
- 1 to 2 teaspoons coconut oil or cold-pressed olive oil
- 3 cloves garlic, minced or pressed
- 2 cups sweet onion, diced
- 1 1/2 pounds (about 5 cups) carrots, peeled and chopped
- 5 cups vegetable broth
- 2 to 3 tablespoons grated fresh ginger
- 3/4 cup cashews, soaked and drained
- 1/2 cup Chef V's Raw Nut Milk or coconut milk
- Sea salt and freshly ground black pepper, to taste
fresh chives, flat leaf parsley, raw cashews
For a healthy variation to this recipe, add 1 tbsp fresh ginger and 1 tsp fresh turmeric.
Heat the oil in a large stockpot over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Add the carrots, vegetable broth, and 2 to 3 tablespoons of grated ginger. Bring to a boil.
Reduce the heat and simmer for about 20 minutes, or until the carrots are tender. Turn off the heat and allow the soup to cool for 10 minutes. Drain and rinse the cashews well.
Add the cashews and nut or coconut milk to the soup. Transfer to a Vitamix in batches, if necessary, and process until smooth. Taste the soup and season with salt and pepper, if desired. To serve, ladle the soup into bowls and garnish as desired.