Creamy Carrot Soup | U.S. Dairy

Creamy Carrot Soup

Makes 10 Servings

  • Total Time: 60
  • Prep Time: 20
  • Cook Time: 40

Ingredients

  • 2 tbsp olive oil
  • 1 c yellow onion, peeled, diced 
  • 1 tsp salt
  • 1 tbsp garlic, peeled, minced
  • 1 tsp curry powder
  • 1 tsp  paprika
  • ½ tsp cinnamon, ground
  • 1 tsp black pepper, ground
  • 1 tsp crushed red pepper flakes
  • ½ tsp nutmeg​, ground
  • 3 lb carrots, peeled, diced
  • 6 c vegetable broth, low-sodium
  • ¼ c orange juice
  • ¼ c honey
  • 1 tsp ginger, freshly grated
  • 5 c + 1 c cashew cream
  • 1 tbsp +2 tsp thyme, fresh

Cashew Cream

  • 1 lb cashews
  • 3 c milk, fat-free, lactose-free
  • 2 c whey protein 

Instructions

In a food processor combine cashews, milk, and whey protein. Pulse until creamy and smooth.  Yields 6 cups of cashew cream

Add olive oil to a large stockpot; lightly sauté onion, salt, and garlic until aromatic.

Add dry spices; stir well.

Add diced carrots and low-sodium vegetable broth; simmer until carrots are tender; approximately 10 minutes.

Remove from heat and let soup cool 10 minutes; purée in blender or with immersion blender.

Add orange juice, honey, ginger, and 5 cups cashew cream; purée till smooth.

Garnish each 12 ounce soup with approximately 1 ½ tablespoons of cashew cream and ½ teaspoon fresh thyme.​