There is snow in the forecast and I’m ready! It’s time to dig out the sweaters and gloves, put on the snow tires and start making soup. Carrot Cashew Soup is one of our family’s favorite dishes for a satisfying cold weather meal. This recipe came from the vegetarian commune where Dean lived at Ohio State, but you don’t have to be a vegetarian to enjoy it’s rich, sweet flavor. The cashews and raisins added at the end of cooking gives each spoonful of soup substance and a burst of flavor.
I recommend buying full size carrots for this recipe because they are easier to grate than the “baby” carrots. If you are lucky enough to have a food processor, you can cut the preparation time in half. If you want to try another recipe from Dean’s wild days at the commune, check out his Sesame Tahini Dressing.
- 4 cups grated carrots
- 1 cup chopped onions
- 2 tablespoons canola oil
- 6 cups chicken or vegetable stock
- 1 cup chopped apples
- 1 6 oz. can tomato paste
- 1/3 cup brown rice
- 1/3 cup cashews
- 1/3 cup raisins optional
In a large pot sauté carrots and onions in oil until vegetables are soft, but not browned.
Stir in stock, apples and tomato paste; bring the mixture to a boil.
Stir in brown rice, reduce heat to a simmer, cover and cook for 45 minutes or until rice is tender.
Right before serving, stir in cashews and raisins (if desired).