I'm breaking out the gloves and scarves this week. It's official - the cold is upon us. Lately, I've felt such intense cravings for sweet root vegetables. Squash, carrots, sweet potatoes, celery, pumpkin... you name it.
So it's the perfect time to revisit one of our go-to winter soups. CARROT CELERY CASHEW SOUP. Now say that five times fast...
This one just seems to warm the soul!
WHAT YOU'LL NEED
1 medium onion, diced 2 cloves garlic, minced
1 heart of celery 2 pounds multi-colored carrots (1 bag - I got mine at Trader Joe's) 1 tablespoon olive oil ½ cup raw cashews sea salt pepper
*high speed blender*
WHAT YOU'LL DO
1. In a large pot, bring at least 6 cups of water to a boil.
2. Peel carrots and remove tops. Clean your celery and remove ends. Place both carrots and celery into boiling water to soften.
3. In the meantime: in a sauce pan, place 1 tbsp of olive oil in there, followed by your minced garlic on medium heat. Once the garlic turns golden brown, add the onion. Add your salt and pepper here. Once the onion is translucent, remove and set aside.
4. In the same sauce pan, add the cashews and sauté until slightly browned. Set aside with the onions.
5. Once the carrots and the celery are soft (you should be able to stick a fork easily through them), remove from the heat. The water should be a nice shade of orange or green from the carrots and celery :) That is a good thing!
6. In small increments, start to place some of the carrots, celery, onions, and cashews into the blender, along with hot water from the pot. Blend on high speed until smooth. (*If the soup is too thick, add some more water from the pot*). Pour the start of your soup into a separate large bowl for storing.
7. Continue this process until all ingredients have been included. Stir soup so its well-combined. Add any extra salt and pepper here.