Servings For
Prep Time (minutes)
Cook Time (minutes)
Ingredients List
2 1/2 lbs of carrots ~ 15 carrots
1 quart of veggie broth
1 can of coconut milk
2 tablespoons of olive oil or coconut oil
1 diced onion
1/2 tsp of cumin
2 tablespoons of grated fresh ginger
1/2 tsp of salt
2 cloves of garlic
1 cup of orange juice
1/4 tsp nutmeg
3/4 cup of cashews
1/2 cup of parsley
Directions
1 Place carrots in a saucepan with broth and coconut milk boil then reduce to simmer, cook until carrots are tender for about 20 minutes.
2 Heat olive oil in a skillet, add diced onion and cumin, cook for 5 minutes then add fresh ginger, salt, garlic, orange juice, and nutmeg. Cook for about 10 more minutes.
3 Transfer onions mixture from skillet, then add parsley and cashews to the carrot pot and simmer for apx 20 minutes.
4 Use immersion blender to cream the soup. Garnish with a few peeled carrots and some cashews.
All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!
