Orange Cashew Velvet Soup

This richly easy orange velvet soup gives 6 cups of heat to your
soul and that a lot nurturing to your whole physique.

3/4 Cups Natural Uncooked Cashew Nuts
1 1/2 Cups Faucet Water
1 Teaspoon Additional Virgin Olive Oil
3 Cloves Contemporary Garlic (peeled & minced)
2 Cups Contemporary Candy Onions (peeled & diced)
5 Cups Contemporary Carrots (chunked)
1 Cup Freshly Squeezed Orange Juice
5 1/2 Cups Vegan Vegetable Broth
2 Teaspoons Contemporary Ginger Root (grated)
2 Tablespoons Dietary Yeast
1/2 Teaspoon Sea Salt
1/4 Teaspoon Floor Black Pepper
Garnishing Substances:
2 Tablespoons Contemporary Parsley (minced)
2 Tablespoons Orange Zest

You Will Additionally Want:

  • 1 Medium Measurement Bowl
  • 1 Giant Measurement Soup Pot with Lid
  • 1 Picket Spoon
  • 1 Metallic Fork
  • 1 Sieve
  • 1 Excessive-Velocity Blender
  • 1 Giant Soup Bowl


  1. Place cashews right into a medium dimension bowl, add faucet water to fully
    cowl the nuts and permit them to soak for a number of hours.
  2. Pour the oil into a big soup pot and set it over medium warmth.
  3. Add the garlic and onions and permit them to sauté for about 4
    to five minutes.
  4. Add the remainder of the elements, stir completely with a wood spoon and
    convey to a speedy boil.
  5. Cowl the pot, scale back the warmth and go away it on a low warmth
    roughly 20 minutes or till the veggie really feel tender when poked
    with a fork.
  6. Flip the warmth off and permit the soup to considerably cool for about 10
  7. Switch the soup into the jar of a blender.
  8. Utilizing a sieve, drain all of the water from the bowl by which the cashew
    nuts had been soaking.
  9. Add the cashew nuts to the soup within the blender and mix till the
    combination is velvety easy.
  10. Pour the soup into a big soup bowl, garnish with minced parsley and
    lemon zest and serve scorching.

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