This creamy carrot cashew soup is an “appetizer” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Maria Kathleen Barnet. This carrot cashew soup is loaded with vegetables, including a whole head of cauliflower, but has plenty of richness and flavor to entice.
Special Diet Notes: Creamy Carrot Cashew Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
- 1 head cauliflower, cut into pieces
- 2 medium-sized carrots, coarsely chopped
- ½ cup coarsely chopped celery
- ¼ large onion, coarsely chopped
- 1 large garlic clove, chopped
- 1 cup carrot juice
- 2 cups unsweetened coconut milk beverage
- ½ cup raw cashews
- Salt and pepper, to taste
- Place the cauliflower, carrots, celery, onion, garlic, carrot juice, and coconut milk beverage in a soup pot.
- Cover and simmer for 15-20 minutes (or until the vegetables start to become tender).
- Put the mixture and cashews into a high-powered blender or food processor and blend until creamy.
- Add salt and pepper to taste and serve hot.