Creamy Cauliflower Carrot Cashew Soup

This creamy carrot cashew soup is an “appetizer” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Maria Kathleen Barnet. This carrot cashew soup is loaded with vegetables, including a whole head of cauliflower, but has plenty of richness and flavor to entice.

Special Diet Notes: Creamy Carrot Cashew Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

Maria Kathleen Barnet

Creamy Cauliflower Carrot Cashew Soup

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This recipe was submitted by Maria Kathleen Barnet for entry in the So Delicious Dairy Free 3-Course Recipe Contest.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 to 6 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 head cauliflower cut into pieces
• 2 medium-sized carrots coarsely chopped
• ½ cup coarsely chopped celery
• ¼ large onion coarsely chopped
• 1 large garlic clove chopped
• 1 cup carrot juice
• 2 cups unsweetened coconut milk beverage
• ½ cup raw cashews
• Salt and pepper to taste

Method

 

1. Place the cauliflower, carrots, celery, onion, garlic, carrot juice, and coconut milk beverage in a soup pot.
2. Cover and simmer for 15-20 minutes (or until the vegetables start to become tender).
3. Put the mixture and cashews into a high-powered blender or food processor and blend until creamy.
4. Add salt and pepper to taste and serve hot.

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