Gingered Carrot & Parsnip Soup with Cashew Cream

Check out the origin of this recipe on AC member Marissa Steven’s food & recipe blog! Thanks Marissa for sharing this with us!

Gingered Carrot and Parsnip Soup with Cashew Cream

Adapted from Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland (America Cooks) 

Shredding the parsnips and carrots speeds cooking and makes this a great weeknight soup – a food processor’s shredding disc does quick work of this. I like to scrub the parsnips and carrots but leave the skin intact – you can peel them if you prefer. Also, you can use 1/2 cup heavy cream in place of the cashew cream. 

1 cup raw cashews, soaked for at least an hour and up to 24 hours
2 large parsnips, shredded
4 large carrots, shredded
2″ piece fresh ginger, peeled and finely grated (a microplane grater is good for this)
4 cups chicken or vegetable broth
salt and white pepper to taste
2 teaspoons fresh lemon juice
minced fresh chives (optional)

For the cashew cream:

Drain the cashews from their soaking water and add to the jar of a blender. Add water to cover cashews by about 1″ and blend until smooth.

For the soup:

Heat the parsnips, carrots,  broth, and ginger in a soup pot over medium heat until boiling. Reduce heat and simmer, partially covered, for about 25 minutes. Remove from heat.

If you have an immersion blender, use it to puree the soup while it’s still hot. If you’re using a traditional blender, let the soup cool for a bit and then blend in batches. (If you’re using a traditional blender and the soup is still warm, fill the jar about halfway, cover the lid with a dry towel, and hold down manually to keep the liquid from spraying out.)

Season the pureed soup to taste with salt and ground white pepper. Add the lemon juice and cashew cream and bring to a simmer again over medium heat. Garnish with chives if you like and serve.

Makes 8 servings

 

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