Cashew-Carrot Soup
A vibrant, creamy soup blending sweet carrots, tart apples, and crunchy cashews for a wholesome, satisfying dish suitable for both cold and warm seasons.
Ingredients
Instructions
- Melt butter and oil in a large soup pot.
- Saute onions for 1 minute, then stir in carrots and cook until onions are soft and transparent.
- Stir in tomato paste, chopped apple, stock, and salt.
- Bring to a boil, then stir in rice and cook until the soup is a beautiful orange and carrots are tender, about 30 minutes.
- Add raisins and cashews and simmer until raisins are plump, about 5 minutes.
- Add 2 1/2 cups of milk and heat through or chill and serve cold.
Tips & Substitutions
For a creamier texture, blend the soup before adding the milk. If you're looking for a nut-free option, consider using sunflower seeds instead of cashews. You can also substitute the brown rice with quinoa or omit it entirely for a lighter soup. Adding a pinch of cayenne can give it a lovely kick, while fresh herbs like cilantro can enhance the flavor.
Serving Suggestions
Serve the Cashew-Carrot Soup warm, garnished with a sprinkle of fresh herbs or a dollop of yogurt for creaminess. It pairs beautifully with crusty bread or a light salad for a complete meal. For a delightful twist, try serving it alongside the Skillet Biscuit Loaf for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stovetop over medium heat, adding a splash of water or extra milk if it thickens too much. This soup can also be frozen for up to 3 months; just remember to leave some space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew-Carrot Soup contains roughly 1650 calories, with 37g protein, 134g carbohydrates, and 118g fat. It is an excellent source of iron (86% of the Daily Value), protein (74% of the Daily Value), and potassium (58% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1030mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable stock instead of chicken stock?
Absolutely! Using vegetable stock is a great way to keep this soup vegetarian while still adding depth of flavor. It will complement the sweetness of the carrots and apples beautifully.
How can I make this soup spicier?
For a spicier kick, consider adding a chopped jalapeño or a pinch of red pepper flakes during the cooking process. You can also serve the soup with a side of hot sauce for those who prefer more heat.
Can I make this soup ahead of time?
Yes, you can make this soup in advance! It actually tastes even better the next day as the flavors meld. Just be sure to add the milk just before serving, as it can curdle if heated too long.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).