I’ve found a way to recreate the creamy soups I love without dairy! It’s called cashew cream, and there are tons of websites out there with recipes for it. This carrot soup calls for heavy cream, so I simply used 3 T of the cashew cream in place of the heavy cream. It turned out tasty!
Creamy Carrot Soup, courtesy of Cooking Light
- 1 T olive oil
- 1 3/4 cups chopped sweet onion (about 3/4 of an onion)
- 2 pounds carrots, peeled and cut into 1/2-inch chunks
- 1 tsp sea salt
- 1/2 tsp black pepper
- Dash of ground ginger
- 2 cups water
- 2 cups chicken broth
- 2 T heavy cream, divided (I used 3 T cashew cream for this)
- Heat olive oil in a large pot over medium heat and add the onions and carrots. Cook, stirring often, for about 10 minutes, or until the vegetables are soft.
- Stir in salt, pepper, and ginger. (I added mine after 10 minutes of simmering)
- Add the 2 cups of water and 2 cups of chicken broth to the pot and bring to a boil. Reduce heat to low and let simmer, covered, for 25 minutes.
- Add 3 T cashew cream and use an immersion blender to puree it.
- 1 cup raw unsalted cashews
- 3/4 cup water
- Soak the cashews in the water for about 15 minutes.
- Blend on high speed for about 30 minutes, until it has achieved a thick consistency. Replace dairy with equal parts of this cream for delicious thick soups!