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Nourishing Carrot Ginger + Turmeric Soup With Cashew Cream and Spiced Chickpeas
DISHING UP THE DIRT(1)Elizabeth Brady: "I took a short cut with this recipe and it worked…" Read More
23Ingredients
65Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. coconut oil
- 1 yellow onion (large, diced)
- 2 cloves garlic (minced)
- 1 inch fresh ginger (piece of, peeled and grated)
- 1 inch fresh turmeric (piece of, peeled and grated, or sub 1/2 teaspoon ground)
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cayenne
- 1 tsp. fine sea salt
- 1 1/2 lb. carrots (chopped into 1-inch chunks)
- 4 1/2 cups water (+ additional to thin if necessary)
- black pepper (to taste)
- chopped parsley (for serving)
- 1 cup unsalted cashews (raw ,soaked in warm water for at least 30 minutes)
- 3/4 cup water (+ additional to thin as needed)
- 2 cloves garlic (minced)
- 2 tsp. fresh lemon juice
- 1/4 tsp. fine sea salt
- 1 cup chickpeas (cooked, if from the can rinsed, drained and patted dry)
- 1 Tbsp. grapeseed oil (or olive oil)
- 1/4 tsp. fine sea salt
- 1/4 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 tsp. garlic powder
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Reviews(1)
Elizabeth Brady 9 years ago
I took a short cut with this recipe and it worked out rather nicely and with less mess. Placed all ingredients together in blender (grated carrots prior). Blended ingredients, then placed in pot and bought to boil. Let simmer over medium -low heat for 20 minutes. Left out cashews to bring down fat content. Used fresh basil in place of parsley.