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Carrot Cashew Soup
[from the PPNF Kitchen]
Serves 4
Ingredients
- 2 Tablespoons extra virgin olive oil
- ½ onion, sliced
- 6 large carrots, cleaned and chopped
- ¾ cup cashew pieces*
- ½ teaspoon basil
- Pinch of live sea salt or granulated kelp
- 4 cups water
- Juice of 1 large orange
- 1 Tablespoon white miso (Non-GMO)
- 3 cloves garlic, chopped
- 1 inch ginger, peeled and chopped
- One dollop of raw, organic butter
- Parsley or cilantro as garnish
Directions
- Sauté onion, garlic and ginger in oil. Add carrots, cashews, basil and sea salt or kelp. Sauté a few minutes more. Add water (start with three cups and add more if needed). Bring to boil and quickly lower to moderate heat to simmer. Cover and cook for about 10 minutes, until carrots are tender.
- Transfer soup to blender. Add orange juice and miso. Blend until smooth. Return to soup pot to heat through. To enhance flavor, add a dollop of raw organic butter to each bowl just before serving. Serve with fresh chopped parsley or cilantro as a garnish.
*Note:
All of the above should be organic and locally grown whenever possible.
Did you know …
All cashews entering the United States are cooked. Even if the package says raw, they are not truly raw.
Did you know…
Starting in the fall of 2007, truly raw almonds will not be available in the USA or Canada? To read more about this, go to: http://www.almondboard.com/Programs/content.cfm?ItemNumber=890&snItem Number=450
This recipe was shared by PPNF member Miriam Bach, founder of Cooking with Love. (619) 347- 7062
Published in the Price-Pottenger Journal of Health and Healing
Spring 2007 | Volume 31, Number 1
Copyright © 2007 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide