Carrot & Cilantro Soup

With garden carrots being plentiful this time of year, it is a perfect time to make carrot soup.  This dairy free soup uses coconut milk and cashews to make it creamy.  It is based on a recipe from an Alive magazine.  This soup can be made in the slow cooker or it can be made in about an hour on the stove.   It can be prepared when it is convenient during a busy day.  Serve with a salad and some warm gluten-free biscuits or toast.

Ingredients

7-8 medium to large carrots, chopped

5 cups chicken stock or vegetable stock (I substituted a generous 5 cups of water to cover the carrots and 2 gluten-free bouillon cubes)

1 Tbsp sesame oil

1 Tbsp coconut oil

2 cloves garlic, minced

4 tsp grated fresh ginger (I keep mine in the freezer so it lasts longer)

2 small onions, diced

1 cup raw cashews

1/2 tsp turmeric

dash of paprika

Salt and pepper to taste

1 can of lite coconut milk

1 Tbsp honey

Juice of 1 lime freshly squeezed

generous 1/2 cup fresh cilantro, roughly chopped

Directions

Put the carrots, water and bouillon cubes (or stock) in the slow cooker.

Heat the sesame oil and coconut oil in a large frying pan.  Add the onion, garlic, ginger, cashews, spices, salt and pepper.  Sauté for 5 minutes.  Transfer the mixture to the slow cooker.  Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until carrots are tender.  Add coconut milk, honey, and lime juice.  Simmer for 5-10 minutes.

Puree the soup with a hand blender or in a blender in batches.  Stir in the cilantro before serving.

Variations

*You can also make this in a large pot on the stove.  Just add the carrots and the water/stock after sautéing the onions, garlic, ginger, cashews and spices.  Simmer until the carrots are tender.  Then add the remaining ingredients and simmer for a few minutes.  Puree with a hand blender.  Stir in the cilantro before serving.
*I like to freeze the leftovers in small containers for quick and nutritious lunches at work.