Squash and carrots soup with herbs and cashew cream
This is such a lovely combination of flavours I am sure you will love it! You only need to be a little bit patient, as the squash can take a little bit to cook and I usually leave the cashews to soak for a couple of hours, but I promise it is all worth it!
Ingredients for the soup – 4 people:
- Squash, one about 1kg
- Carrots 400g
- White onion, 1
- Water 1 l
- Salt
- Pepper
- Olive oil
- Thyme 2 tablespoons
- Rosemary 3 tablespoons
- Optional pine nuts to decorate
Ingredients for the cream:
- Cashews 150g
- Water or almond milk 80ml
- Garlic clove, half
- Salt one teaspoon
- Lemon juice two tablespoons
Recipe:
- Leave the cashews to soak for 2-3 hours
- Peel and cut the squash very finely
- Peel and cut the carrots
- Peel and cut the onion
- Add some oil in a pan
- Put the vegetables in the pan
- Add the water
- Add the rosemary and the thyme
- Add the salt and pepper
- Let everything to boil for at least one hour or until the vegetables are soft
- In the meantime prepare the cashew cream, just blending together all the ingredients of the cashew cream
- When the squash, carrots and onions are soft blend them
- Put the soup in a dish and add 2-3 tablespoons of the cashew cream
- Optional add pine nuts to decorate
Enjoy!!


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Great post 😁
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Thanks a lot! 🙂
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No problem 🙂 check out my blog when you get the chance 😁
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