Carrot, Parsnip & Cashew Soup – Thermomix & regular methods

Carrot,-parsnip-&-cashew-soup-web

I had a similar soup to this last week on our detox and really liked it so thought I’d try and recreate it but adding a few extras for taste! This is really healthy and filling & can be made in under 30 minutes, I think it’s delicious.

Health benefits of cashews, in case you wanted to know ……they are rich in iron, magnesium and zinc to name a few and a good source of protein and anti-oxidants.  While nuts are fairly high in fat it is considered a “good fat” and cashews actually have less fat than peanuts, pecans, almonds and walnuts, so munch away on fancy nuts!

Below is both a Thermomix and normal recipe  (makes 4 servings) – let me know what you think.

Carrot, Parsnip & Cashew Soup

Ingredients

  • 130 g raw cashews (about 1 C)
  • 2 cm fresh tumeric, finely sliced
  • 1 garlic clove, crushed
  • 2 small onions, finely sliced
  • 2 Tbs olive oil
  • 1 Tbs curry powder
  • 1 parsnip, roughly diced
  • 400 g carrots (about 5), rougly diced
  • 1 Tbs vegetable stock concentrate
  • 600 g (3 C) water

Instructions

  1. Mill cashews in a blender on a high speed until they resemble breadcrumbs. Set aside
  2. Put olive oil, onions, garlic & tumeric in a large saucepan or stock pot and saute until the onions are soft and translucent (about 4 - 5 mins)
  3. Add all other ingredients except cashews and bring to boil and then simmer for about 20 minutes until the carrots and parsnip are soft.
  4. Allow to cool a bit and then add cashews. Blend with a stick blender or put into a blend and blend to desired consistency - it is meant to be a thick soup.
http://www.boiledeggsandsoldiers.com/2014/05/carrot-parsnip-cashew-soup/
Carrot, Parsnip & Cashew Soup - Thermomix

Ingredients

  • 130 g raw cashews
  • 2 cm fresh tumeric
  • 1 garlic clove
  • 2 small onions, halved
  • 2 Tbs olive oil
  • 1 Tbs curry powder
  • 1 parsnip, roughly chopped
  • 400 g carrots (about 5), roughly chopped
  • 1 Tbs vegetable stock concentrate
  • 600 g (3 C) water

Instructions

  1. Mill cashews, 5 seconds / speed 7. Set aside
  2. Put tumeric, garlic and onions in TM bowl and chop 5 seconds / speed 7. Scrape sides
  3. Add oil and curry powder and saute for 2 minutes / 100 degrees / speed 1.
  4. Add all other ingredients except cashews and cook 20 minutes / 100 degrees / reverse speed 1.
  5. Allow to cool a bit then add cashews and blend 10 seconds / speed 8.
http://www.boiledeggsandsoldiers.com/2014/05/carrot-parsnip-cashew-soup/

 

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14 comments on “Carrot, Parsnip & Cashew Soup – Thermomix & regular methods

  1. Robyn Nade
    May 22, 2014 at 3:54 pm

    Hi Vick, I made this recipe this arvo for this soup. So yummy and much easier than the roasted carrot and cashew soup I made previously. May not put so much curry powder in next time but could taste a hint of parsnip which was delicious.

    • Vicki
      May 22, 2014 at 11:08 pm

      That’s great to hear. I did make a batch of this without any curry powder at all and it was still really tasty. Thanks for the feedback.

  2. Allison Malcolm
    July 7, 2014 at 5:07 pm

    Vick – how are you? Thanks for sending me your blog! Just cooked this too and delicious! Might leave curry powder out for kids but Dave loved it. Question – can I freeze this? Al xx

    • Vicki
      July 7, 2014 at 8:35 pm

      Hi Al, so good to hear from you. Yes it can be frozen. Will email separately but love to all. Vx

  3. Nancy | Plus Ate Six
    April 18, 2016 at 10:37 am

    It’s Monday and soup night here and this sounds totally relish 🙂 Loving the cashews – and did you know that they are cholesterol free 🙂 Yay!

    • Vicki
      April 19, 2016 at 9:47 pm

      I did not know that but thank you for telling me. x

  4. Shari from GoodFoodWeek
    April 18, 2016 at 2:31 pm

    How can you go wrong with a beautiful bowl of soup? Nice to hear that the soup is also freezable 🙂

    • Vicki
      April 19, 2016 at 9:46 pm

      This really does have a lovely flavour

  5. Lisa @ Chocolate Meets Strawberry
    April 18, 2016 at 7:17 pm

    This lovely light soup looks like a great autumn or winter staple, Vicki! I love that you’ve popped some parsnip in there too. I’ve rarely cooked with parsnips as I’m never quite sure what to do with them – putting them in a healthy soup like this one is a fantastic idea! 🙂

    • Vicki
      April 19, 2016 at 9:45 pm

      It’s a really filling one too so keeps you satisfied for ages.

  6. jayne
    April 21, 2016 at 8:35 am

    Soup weather is nearly here – yay! Great recipe, I am really hoping to get into more thermomix soup this year

    • Vicki
      April 26, 2016 at 1:21 pm

      Once you start you won’t look back!

  7. Kim @ Land of Zonkt
    April 21, 2016 at 4:07 pm

    Now that’d be super creamy.
    I love cashews in so many things lately, they really are a versatile nut and filling. x

    • Vicki
      April 26, 2016 at 1:21 pm

      I think you’d like this one lovely. x

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