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.
- 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!