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    You are at:Home»Dairy-Free Recipes»Creamy Cauliflower Carrot Cashew Soup

    Creamy Cauliflower Carrot Cashew Soup

    0
    By Alisa Fleming on January 15, 2014 Dairy-Free Recipes, Soup

    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. For the smooth and creamy texture, she purees the vegetables and uses Coconut Milk Beverage from So Delicious.

    Creamy Cauliflower Carrot Cashew Soup Recipe
    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThis carrot cashew soup is loaded with vegetables, including a whole head of cauliflower, but has plenty of richness and flavor to entice.

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Creamy Carrot Cashew Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

    Creamy Cauliflower Carrot Cashew Soup
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    This recipe was submitted by Maria Kathleen Barnet for entry in the So Delicious Dairy Free 3-Course Recipe Contest.
    Author: Maria Kathleen Barnet
    Serves: 4 to 6 servings
    Ingredients
    • 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 So Delicious Dairy Free Unsweetened Coconut Milk Beverage
    • ½ cup raw cashews
    • Salt and pepper, to taste
    Instructions
    1. Place the cauliflower, carrots, celery, onion, garlic, carrot juice, and coconut milk beverage in a soup pot.
    2. Cover and simmer for 15-20 minutes (or until the vegetables start to become tender).
    3. Put the mixture and cashews into a high-powered blender or food processor and blend until creamy.
    4. Add salt and pepper to taste and serve hot.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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