Creamy Carrot Soup
Everyone loves carrots. Because they are so widely available and inexpensive, we may not appreciate how nutritious they are. As their name suggests, they’re one of the food kingdom’s richest sources of carotenoids. Regular carotenoid intake has been linked with an up to 50 percent decrease in cancers of the lung, bladder, cervix, prostate, colon, larynx, and esophagus.
Serves 2
Prep time: 10 minutes
Cooking time: 15 Minutes
Ingredients
3 large carrots, chopped
1 large yellow onion, chopped
3 cups of water
1⁄2 cup roasted cashews (preferably dry roasted, unsalted, or low salt)
2 tablespoons soy sauce
2 teaspoons curry powder (more if you like it spicy) 1⁄4 cup chopped fresh parsley
Directions
In a saucepan, combine carrot, onion, and 3 cups of water.
Cover and bring to a boil, then turn down heat and simmer 10 minutes.
Place cooked vegetables, cooking liquid, cashews, soy sauce, and curry powder into a blender and blend until creamy, or use an immersion blender.
Serve hot and garnish with parsley to taste.
Make it your own
Complete the meal by serving with a side salad, a side of crackers or toast, or a side of cooked whole grains.
Substitute coconut milk for water
Recipe adapted from John Roberts