Carrot and Tomato Soup with Garlicky Cashew Cream & “quick-pickle” Corn

This is one of my all-time favorite soups because it incorporates so many of my favorite flavors of this season, and it is so bright, nutritious, and satisfying. It has a rounded balance of textures and flavors that touch on Thai food. This time of year, and let’s be honest, most times of year, are really busy for our family. So I am always trying  to create homemade, super-nutritious meals that don’t necessarily require hours to prepare and careful watching! I serve this with a quick skillet blue cornbread. (Honey butter optional but highly recommended). The cashew cream requires soaking the cashews for at least a few hours prior to cooking. I throw a handful of cashews and water in the blender before bed or before I leave in the morning for work so they get a good soak before I blend them.



Grab a heavy-bottomed soup pot, and preheat your oven to 350 F, if you plan to make the cornbread alongside for dipping.

Creamy Carrot and Tomato Soup:


  • 10 medium carrots, roughly chopped
  • 1 large yellow onion roughly chopped
  • 6 or more small-large yellow/red/orange fresh tomatoes roughly chopped (or 1-2 large cans of chopped tomato)
  • 1 Tbsp. of ground turmeric
  • Sea Salt to taste
  • 6-8 cups Stock or Water
  • 1 Can of full-fat Coconut Milk
  • 2-3 Tbsps Coconut Oil for sautéing


Warm the coconut oil in the heavy-bottom pot on medium heat. Throw in the chopped onion and let it cook down until glassy. Add the tomatoes and carrots and stir, sautéing for about 5 minutes. Add the turmeric and sauté for about 1 more minute to mingle the flavors. Add your stock (will create a richer soup) or water and cook covered until carrots are soft. Blend with a hand blender once the carrots are soft. I puree the whole soup because I prefer the texture. Add the coconut milk and stir in salt to taste!


Garlicky Cashew and Purple Basil Cream:


  • 1/2 cup of cashews soaked in enough water to cover them and to expand @ 1 cup or more of water
  • 1 Tbsp. miso ( I use South River Miso chickpea miso-excellent flavor and soy free)
  • 3 Tbsps purple basil
  • 1 large clove garlic, peeled
  • 1/2 cup of Extra Virgin Olive Oil



Soak the cashews in a blender with water for up to 8 hours, at least 2. Blend with all the ingredients above to a creamy consistency, and add water slowly to get the texture of whipping cream. Add to soup as a beautiful and flavorful component.


“Quick-Pickle” Corn


  • 1 fresh ear of corn-cut all kernels off (carefully)
  • 2 Tbsps. fresh lime juice
  • 1 tsp. of sea salt


Stir all of the above together and refrigerate for about 15 mins. Add to the soup as you serve for a fresh pop of lime and sweet corn! So delicious!




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