O happy day, Vermont is in the midst of a blizzard. Stay home, don’t venture out, the newscasters advise. Sit by the woodstove with a neighbor and sip hot soup, I advise. Serendipitously, Maple Trout Lilli stopped by with carrot soup, cashew cream, and croutons.
If you have ever ventured into the world of vegan cooking, then perhaps you’ve heard of this wonderful dairy substitute, cashew cream. It can work wonders by adding maple syrup as a sweetener, or lemon, chilis and salt as a savory cream. The possibilities are endless and it is super simple to make. Used below, it makes this ordinary soup something really special.
CARROT GINGER SOUP WITH MAPLE CASHEW CREAM
2 cups raw cashews
1 cup cold wáter, more as needed
2 tablespoons maple syrup
Soak cashews in cold wáter overnight and drain.
Add to food processor and pulse a few times to grind.
With the motor running, drizzle in fresh wáter (start with 1 Cup). Continue to add more wáter, depending on how thick or thin you’d like the cream to be.
Add the Maple Syrup and stir to combine.
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 ½ “ piece of fresh ginger, finely chopped
4 cups broth (I used chicken stock)
1 medium russet potato cut into large pieces
1 ¼ pound of carrots, chopped (about 3 1/2 Cups)
1 ½ teaspoon mild curry
2/3 cup maple cashew cream
Sauté onion, celery, and ginger in oil (10-15 min).
Add stock, potato, carrot, celery.
Bring to a boil and simmer for 25 min. or until carrots are nice and tender.
Purée in an immersion blender or standard blender. If using the standard blender, puree in small batches.
Transfer back to pot and stir in ½ Cup maple cashew cream.
To serve – Divided into bowls and top with additional maple cashew cream.