A simple Carrot, Coriander (Cilantro) and Cashew Soup

I really like soups.

I could have them for breakfast, lunch or (AND) dinner. Yes for breakfast too! Have you ever thought of having soup for breakfast? If you have not, you might want to try it some day... Soups are rich in nutrients, and savory or sweet, can really be a healthy and satisfying start of the day. So you can expect to see more ideas on soups in the future. 

Today, I walked into the kitchen with a simple carrot and coriander soup in mind. It had been slowly growing on me in the past few days... Flavorful and delicate, this soup is typically made with cream, but I wanted to make it dairy free. I thought that cashew nuts might help give this soup some dairy-free creaminess ... 

When it comes to soup, I am not one to be a stickler for proportions. It is more important to have fun and be creative with them. I peeled about 5 large carrots, cut them into roughly equal chunks (important for even cooking) and threw them into one small container of organic chicken stock. I topped with a bit of (filtered) water until the vegetables were covered. Then brought the whole up to a happy simmer.

When the carrots were done, I turned off the stove. I added about 1/4 cup non-roasted (organic) cashew nuts, a hand full of washed coriander and about 1/4 teaspoon of pepper. I let all these ingredients rest, undisturbed, giving the cashew a chance to soften, the coriander to infuse the stock, and the pepper to work its fragrant magic.

When the pot was cool, I transferred to the blender. And finished with a few drops of extra-virgin olive oil... :-)

By the way:

  • The quantities I provided will yield two happy portions (here immediately poured into a (glass) container to keep for a busy week-day).
  • Add more water for a thinner soup.
  • This soup can be eaten hot, or cold!
  • Dairy-free and gluten-free, it is also low in FODMAP.