Carrot Orange Soup with a Toasted Cashew Garnish

Carrot Orange Soup with Toasted Cashew Garnish Recipe

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Carrot Orange Soup with a Toasted Cashew Garnish is a delicious and nutritious dish that is perfect for any time of year. The combination of sweet carrots, tangy orange, and crunchy cashews creates a unique and flavorful soup that is sure to impress your family and friends.

History

This recipe is a modern twist on a classic carrot soup. Carrots have been used in soups for centuries, as they are a versatile and nutritious vegetable. The addition of orange juice and zest adds a bright and refreshing flavor to the soup, while the toasted cashews provide a crunchy texture and nutty taste.

Ingredients

2 tbsp butter
1 large white onion, chopped
5 cups chicken stock
2 tbsp honey
1.5 lb (680 g) thin carrots, peeled and chopped
2 tbsp tomato paste
2 tbsp long-grain rice
grated zest of 1 orange
1 cup fresh orange juice
0.5 cup heavy whipping cream
0.5 tsp salt
1 tsp freshly ground black pepper
0.13 tsp freshly grated nutmeg
1 tbsp brandy
0.25 cup freshly toasted cashews, coarsely chopped

How to prepare

In a skillet that is 10 inches in diameter, melt the butter over medium heat.
Add the onion and sauté for 3 minutes.
Transfer the sautéed onion to a soup pot along with the stock, honey, carrots, tomato paste, and rice.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer covered for 30 minutes.
Transfer the soup to a food processor and puree it with the orange zest, juice, cream, salt, and pepper.
Serve the soup very hot in cups, garnished with a sprinkle of toasted cashews.

Variations

For a vegan version, use vegetable stock and coconut cream instead of chicken stock and heavy cream.
Add a pinch of curry powder or cumin for a spicy twist.
Garnish with fresh herbs, such as cilantro or parsley, for a pop of color.

Cooking Tips & Tricks

Be sure to use thin carrots for this recipe, as they will cook more quickly and blend more easily.

- Toasting the cashews before adding them to the soup will enhance their flavor and crunchiness.

- For a smoother soup, use an immersion blender instead of a food processor to puree the ingredients.

- Adjust the seasoning to taste, adding more salt, pepper, or nutmeg as needed.

Serving Suggestions

Serve Carrot Orange Soup with a Toasted Cashew Garnish as a starter for a dinner party or as a light lunch with a side salad and crusty bread.

Cooking Techniques

Sautéing the onions before adding them to the soup pot helps to develop their flavor.

- Simmering the soup covered allows the carrots to soften and the flavors to meld together.

- Pureeing the soup in a food processor or blender creates a smooth and creamy texture.

Ingredient Substitutions

Use olive oil or coconut oil instead of butter for a dairy-free option.

- Substitute almond milk or coconut milk for the heavy cream for a lighter version.

- Use almonds or walnuts instead of cashews for a different nutty flavor.

Make Ahead Tips

Carrot Orange Soup with a Toasted Cashew Garnish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish each bowl of soup with a swirl of cream, a sprinkle of chopped cashews, and a sprig of fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Carrot Orange Soup with a Toasted Cashew Garnish with a crisp green salad, crusty bread, or a side of roasted vegetables for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Carrot Orange Soup with a Toasted Cashew Garnish contains approximately 300 calories.

Carbohydrates

Each serving of Carrot Orange Soup with a Toasted Cashew Garnish contains approximately 25 grams of carbohydrates.

Fats

Each serving of Carrot Orange Soup with a Toasted Cashew Garnish contains approximately 15 grams of fat.

Proteins

Each serving of Carrot Orange Soup with a Toasted Cashew Garnish contains approximately 5 grams of protein.

Vitamins and minerals

Carrots are a rich source of vitamin A, vitamin C, and potassium. Oranges are high in vitamin C and antioxidants. Cashews provide healthy fats and protein.

Alergens

This recipe contains dairy (butter and cream) and nuts (cashews).

Summary

Carrot Orange Soup with a Toasted Cashew Garnish is a nutritious and flavorful dish that is high in vitamins, minerals, and antioxidants. It is a good source of carbohydrates, fats, and proteins, making it a well-rounded meal option.

Summary

Carrot Orange Soup with a Toasted Cashew Garnish is a delicious and nutritious dish that is perfect for any occasion. With its vibrant color, bold flavors, and creamy texture, this soup is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a cold winter day, and I was visiting my dear friend Margaret, who lived in a cozy cottage by the woods. As soon as I walked in, the aroma of something delicious wafted through the air, making my stomach rumble with anticipation.

Margaret greeted me with a warm smile and led me to the kitchen, where a pot of simmering soup sat on the stove. The vibrant orange color of the soup caught my eye, and I couldn't help but ask her what she was making.

"Oh, it's just a little something I whipped up," Margaret said modestly. "It's a Carrot Orange Soup with a Toasted Cashew Garnish. Would you like to try some?"

I eagerly accepted her offer, and as soon as I took my first spoonful, I was blown away by the flavor. The sweet and earthy taste of the carrots combined with the zesty tang of the oranges was a match made in culinary heaven. And the crunch of the toasted cashews added the perfect textural contrast.

I couldn't contain my excitement as I savored every spoonful of the soup. Margaret laughed at my enthusiastic reaction and said, "I'm glad you like it! Would you like me to share the recipe with you?"

I practically jumped at the offer, eager to learn how to recreate this delicious dish in my own kitchen. Margaret handed me a weathered old recipe card, filled with her handwritten notes and scribbles.

As I read through the recipe, I couldn't help but marvel at how simple it was to make such a flavorful and comforting soup. The ingredients were basic and easy to find, but the combination of flavors was truly extraordinary.

With Margaret's guidance, I learned how to make the Carrot Orange Soup with a Toasted Cashew Garnish. I would often make it for my family and friends, who always raved about how delicious it was. The soup became a staple in my repertoire, and I would often experiment with different variations, adding a touch of ginger or a sprinkle of cinnamon to change things up.

Over the years, I shared the recipe with many people, passing it down from generation to generation. Each time I made the soup, it brought back fond memories of that cold winter day at Margaret's cottage, where I discovered a new favorite dish.

As I grew older, I continued to cook and bake, sharing my love of food with anyone who would listen. And as I passed on the recipe for Carrot Orange Soup with a Toasted Cashew Garnish to my grandchildren, I knew that it would become a beloved tradition in our family for years to come.

Now, whenever I make the soup, I think of Margaret and the joy she brought into my life with her delicious creation. And I am grateful for the memories and recipes that have enriched my days and filled my kitchen with warmth and love.