Spring is officially here, but here, winter is having a hard time leaving us! For my first post of the new season, I would have wanted to prepare a light meal with fresh vegetables, but I’m still waiting for that spring feeling weather. And since my entourage and me are kind of sick at the moment, I thought that preparing a soup would still be acceptable.
My soupe is orange, using an ingredient that I discovered not long ago: fresh turmeric. I was well aware of its existence and I used powdered turmeric quite often, but I had not yet seen this wonderful rhizome in the shops.
For those not familiar, fresh turmeric is very similar to ginger, but its pulpit has the carrot’s radiant orange, and it’s very beneficial for the ones with a cold.
It is well known, fresh herbs and spices are almost always better than their dried counterparts, and turmeric is no exception. Fresh turmeric is actually less bitter than the powdered one. Fresh turmeric is also better for making “Golden Milk”, another incredible remedy against many health problems, and I encourage everyone to discover it if it not yet done.
But back to the soup which I present the recipe today. It does not essentially contain turmerics (it would not be very delicious, I guess). I associated this root with ginger and carrot. All this accompanied by a cashew sauce for a vegan recipe!
– 3 handfuls of cashew
– Olive oil
– 1 Onion
– 4 Cloves of garlic
– 10g Ginger
– 10g Fresh turmeric
– 1/4 Tsp Cayenne
– 1/4 Tsp Cardamom powder
– 1/2 Tsp Cinnamon powder
– 500g Carrot
– Half a lemon’s juice
Add the cashews in a bowl and cover with water. Soak for two hours.
Pour olive oil in a pan on fire.
Add the chopped onion, and sauté in oil.
Once the onions begin to brown, add two cloves of minced garlic, ginger and turmeric (chopped into small pieces), spices, and salt. Sauté for 2 minutes or so.
Add the carrots. Cover with half a liter of water. Let it simmer for half an hour on low heat.
During that time, pour cashews (with water) in a blender. Add the remaining two cloves of garlic and lemon juice. Mix.
Transform the ingredients of the pot into soup with a blender or a potato masher. Add the Cashew sauce and let it simmer for another 2-3 minutes. You can also keep some of the sauce for decoration.