Carrot and pumpkin soup with cashew cream
Homemade soup is a perfect meal for everyone. Made with tons of fresh vegetables, it is filled with nutrient dense ingredients so our body gets all the vitamins and minerals it needs. Also, it is very soothing for the stomach.
This is the first time I actually made a carrot soup in combination with pumpkin and it was really delicious. For an extra creamy punch, I added some homemade cashew cream.
I hope you are going to enjoy this recipe as much as we did.
In a large pot, add 1 tablespoon of olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and cook for another couple of minutes on low. Now add the carrots, pumpkin, water, turmeric, cumin, salt and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, or until tender.
You can use the immersion blender to puree the soup completely or you can transfer this mixture into a blender and blend until smooth.
Transfer the blended soup back to your pot, stir in cashew cream and reheat for a couple of minutes before serving.
TOPPINGS: toasted pumpkin seeds, vegan yogurt, red pepper, basil, parsley
Place everything into a high powered blender. Blend until desired consistency. You can start with 1/4 cup of water, and then gradually thin it out in order to achieve the desired thickness. If soup is not thick enough you can add 1 teaspoon of tapioca into the mixture.