Carrot ginger soup with cashew apple crunch

Soups are my favorite dinner in the winter. Quick, easy, and they store well in the fridge and freezer! Often enough, I just throw some vegetables into the Thermomix, add vegetable broth, and let it simmer for 20 minutes until completely done. However, to make a soup extremely tasty, you want to layer different flavors one after the other. In this case, I start with onions and ginger in the pot. Then the orange juice gets added, and finally carrots are simmered. This creates a much more flavorful soup. And the final topping of the cashew apple crunch brings all of autumn into your bowl. Enjoy!

Preparation time: 40 minutes

Makes 1 serving:

For the soup:

  • ¼ white onion, finely chopped

  • 1 thumb sized piece of ginger, finely chopped

  • 1 Tbsp virgin coconut oil

  • 2 carrots

  • juice of 1 orange

  • 1 ½ cups vegetable broth

  • sea salt and black pepper

For the cashew apple crunch:

  • ¼ cup raw cashew nuts, roughly chopped

  • tiny piece of white onion, finely chopped (makes about 1 Tbsp)

  • ½ red apple, peeled and chopped finely

  • 1 tsp coconut oil

  • 2 Tbsp maple syrup

  • pinch of cayenne and sea salt

  1. Start making the soup by adding coconut oil, onion, and ginger to a medium pot over medium heat. Stir for 5 minutes until brown.

  2. Add the carrots and stir for 2 minutes to soften the carrots.

  3. Add orange juice and let it sizzle away for 1 minute.

  4. Finally, top with vegetable broth, bring to a boil, and let simmer for 20 minutes until carrots are very soft.

  5. In the meantime make the cashew apple crunch. Start with toasting the cashew nuts in a small pan over medium heat for 2 minutes to brown them slightly. Put the cashew nuts to the side.

  6. Add coconut oil, onion, and apples to the same pan over medium heat. Stir for 5-10 minutes until apples and onions are browned and all water has cooked away from the apples.

  7. Add the toasted cashew nuts to the apple and onion mix. Add the maple syrup and let it sizzle away for 1-2 minutes. Season with cayenne and sea salt and put to the side.

  8. When the soup is completely cooked, place in blender and blend for at least 1 minute to get it completely smooth and creamy. Season with sea salt if needed.

  9. Place soup in a bowl, top with the cashew apple crunch, and sprinkle freshly cracked black pepper on top.

Happy soup slurping!

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