Soup season is upon us as fall peaks out it’s chilly head. As beautiful as fall is, we think this soup is even more beautiful. Don’t you find the orange just screams cozy sweater season?? We think so. Just wait until you taste the flavour of this Carrot Turmeric Soup with Cashew Cream Sauce.
Now, this soup didn’t come to exist on one of those crisp, fall nights though. It was actually created on one of the many hot summer nights that Sigourney wishes could stay forever, but, her husband wasn’t feeling very well one night, and when he gets sick he loves a good bowl of soup. So, Sigourney to the rescue!
On the day in question the grocery situation wasn’t looking good. The only thing in the fridge was a big ol’ bag of carrots. That there is the story behind how our Carrot Turmeric Soup with Cashew Cream Sauce (topped with roasted chickpeas) was born! Could the name be any longer?? (Brigette isn’t going to like it, oops!) (Editors note: No she didn’t, and she shortened it up a bit for you guys – the original (and more fitting) name is Carrot Turmeric Soup with Roasted Chickpeas and Cashew Cream Sauce). Around our house though, it has now been named the “Sick Boy Soup”, so we could rename it that? Naw!
This soup is so easy to make and comes together in just 45 minutes. It’s perfect for those chilly fall nights and needs very little prep time. It’s on our list of go to easy weeknight meals!
Our Cashew Cream Sauce really is the star of this show, so don’t skip out on this. If you’re in a pinch and didn’t soak your cashews, we’ve got you covered! Boil a pot of water, remove from heat, add the cashews in and cover. Allow to soak for 1 hour and you’re good to go!
If you’re feeling like a little spice, drizzle some Sriracha sauce onto the final product and Mmm Mmm good!
Happy Fall!!
Carrot Turmeric Soup with Cashew Cream Sauce
Ingredients
For the Soup
- 1 tbsp Olive Oil
- 1 medium Yellow Onion Diced
- 4 cloves Garlic Peeled & crushed
- 8 large Carrots Peeled & chopped (roughly 5 cups)
- 2 tsp Turmeric Ground
- 1 tbsp Ginger Freshly grated
- 1 tsp Salt
- 1/2 tsp Cayenne Powder
- 3 cups Vegetable Broth
- 1 cup Almond Milk
For the Roasted Chickpeas
- 1 can Chickpeas Drained, rinsed, and dried
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Salt
- 1 tbsp Olive Oil
For the Cashew Cream
- 1/2 cup Cashews Soaked overnight
- 1/2 cup Water
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Salt
Instructions
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Preheat oven to 400F.
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In a bowl toss together the chickpeas, cumin, chili powder, salt, and olive oil. Place on a lined baking tray and bake in the oven for 35 minutes. Mix chickpeas once halfway through to ensure they cook evenly. Chickpeas should be nice and crispy when done.
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For the soup heat the olive oil up in a large pot over medium-high heat. Add in the onion and saute for 5 minutes, until they start to become translucent. Add in the garlic and cook for 1 additional minute until nice and fragrant.
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Next add in the carrots, turmeric, ginger, salt, cayenne powder, vegetable broth, and almond milk.
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Bring the soup to a boil and reduce heat to a light simmer. Cover and cook for 30 minutes, mixing every once in a while. Ensure soup is only at a light simmer as you want the flavours to infuse together.
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Remove soup from heat and place into a high-speed blender. Blend on high until the soup is completely liquified. Do this in stages if necessary and be very careful. This heat causes the lid to suction to the blender, so be careful when removing. Pour the soup back into the pot and cover to stay warm.
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To make the cashew cream sauce, drain the cashews that have been soaking overnight. In a blender add the cashews, water, garlic powder, onion powder, and salt. Blend on high until completely smooth.
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To serve, ladle some soup into a bowl. With a spoon drizzle on some of the cashew cream sauce and top with a handful of chickpeas.
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Serve and enjoy!
