Enjoy this one raw or cooked. The cashews and coconut cream (santen) make for a delicious creaminess. I’d advise to prepare the soup a few hours or up to a day before serving. The ingredients need some time to get settled before they start being all aromatic.
A high speed blender would come in very handy now that i’m enjoying raw soups more and more, but alas… the universe has yet to supply me with one ;). A normal blender works fine, too, but then the raw soup will be a bit grainy. Although of course passing it through a sieve always helps, i didn’t make that effort this time.
Recipe for Carrot Coconut Cashew Soup
Blend a handful of cashews with a cup of water until you have a nice velvety cream.Then add in the blender:
- one big carrot, in blender-friendly chunks
- a slice of pumpkin (5 cm in width)
- a tiny garlic clove
- a piece of ginger
- grated rind of one lemon or a stalk of lemongrass
- 3 tablespoons of santen (coconut cream)
- a piece of apple, or two dates, or honey to taste, for sweetness
- a teaspoon or tablespoon of curry paste
- salt & pepper
- for hot soup: a few dried kaffer lime leafs
- Water as needed for a smooth blend
Kaffer lime leafs is one of those things that make your dishes taste like ‘the real thing’. It’s one of those ‘secret’ ingredients and does the trick every time. You get them at Asian food stores. Buy dried leafs; the frozen ones have lost all their taste in my experience.
This is nice with a spoonful of turmeric cream (check it out!), if you have it. Also, try adding some acai or raw cacao powder, it gives a nice little extra layer that lifts up all ingredients.
I just realized this…
By the way! Using the same ingredients, you can make a very nice curry. Cut up the carrot and pumpkin and combine the other ingredients except the cashews into a sauce. Fry the veggies in coconut oil, add the sauce and simmer everything for some time with the cashews.
Next day you can blend the leftovers into this soup.
Wow, now i feel like doing it all over again ;).