Hello! So very happy to be guest posting for Kankana (I fondly call her Kana :)) on her beautiful blog while she’s on vacation. You know, she’s my first virtual blogging buddy and we’ve been good friends since early 2011. That is something quite special and amazing to cherish. So, here I am bringing you this vibrant, creamy and utterly satisfying but ridiculously easy to make Carrot Cashew Soup. We’ve been drinking soups of different kinds throughout the past season during the merry go round bouts of cold and cough which happen ever so frequently with growing little ones around. Unlike other soups that I’d been making on autopilot mode, this particular soup happened without much planning, out of the refrigerator remnants and a last minute idea. Because, the one thing that I always, always stock up in my refrigerator is Carrots. Besides, Carrot Soup is a sure shot hit in our household. For one, no coaxing or convincing the little ones and two, Mr. K also loves soup anytime. He’s non-fussy anyways. A famous chef once said, for the best carrot soup, add a little tomato and vice versa. I’m following it to the T in this recipe. Sometimes, you never know what might inspire you! Now as the weather changed and the temperature continues to steadily soar, soup is still on our menu for the want of a lighter dinner. The beauty of this soup is that it is so flexible and customizable to your varying moods. For kids, you can add cooked pasta of choice and call it a day. Addition of cashews makes it creamier. But you can try swapping cashews with almonds and it will be just as good. Why? Because there’s proof here that carrots and almonds are a made for each other pair.
Variations
Add shallots or onions with or without garlic and gingerUse fresh basil leaves instead of the dried flakesAdd red chilli powder or flakes or cayenne pepper if you need additional heatDash of lemon or lime can also be squirted in place of tomatoes for a spike of acidityFor an added dimension, you can roast the carrots instead of cookingUse Delhi (pinkish red) carrots when in season, for their distinct color and flavor
I am not a vegan per se and I do not put in extra efforts to vegan-ize a recipe. However, some recipes become effortlessly vegan themselves. This might be one such. Once you make it, you’ll know you’ll neither have to reach for the recipe nor have to make the same recipe twice. My kids loved it. This might just become the soup your kids will request on repeat mode.
