Simple soups may be one of my most favorite things and this soup can't get any easier. Carrots, onions, ginger, curry powder and vegetable broth. Easy peasy with a touch of cashew cream. Dinner will be ready in under 30 minutes!
1 onion, roughly chopped
6 cups carrots, peeled & roughly chopped
1/2" piece of ginger, peeled
1 tbsp curry powder
vegetable broth, to cover 1/2 cup cashews
1/3 cup nutritional yeast
1 clove garlic
water to thin
Chop & Simmer
Roughly chop the onions and peeled carrots and add to a large pot. Peel about a 1/2" piece of ginger and also add in. Cover with as much vegetable broth to keep the veggies swimming, and sprinkle in 1 tbsp of curry powder. Heat on medium high for about 20 minutes until the veggies are soft.
Make the Cashew Cream
While the veggies are cooking add 1/2 cup of cashews, 1/3 cup of nutritional yeast, and 1 clove of garlic to your Vitamix, food processor or blender. Start to blend with 1 cup of water and continue to add more until you get a thin sauce.
Blend the Soup
Once the veggies are soft, add the veggies and broth to your Vitamix, food processor, or blender and blend until you get a thick soup. Top with cashew cream and any additional curry powder if you like it a little more spicy!