- 1 pound (about 6 to 8) carrots, cut into ½ inch rounds
- 2 medium yellow or white onions, diced
- 1 celery rib, diced
- 2 garlic cloves, quartered
- 4 cups vegetable broth or water
- ½ cup cashews, soaked for 1 to 4 hours to soften
- Salt to taste
- 1 handful fresh flat-leaf parsley with stems, coarsely chopped (about ½ cup)
- 1 clove garlic
- ½ cup California Olive Ranch extra virgin olive oil
- Salt to taste
To make the soup, in a medium pot, combine the carrots, celery, onion, and garlic and cover with the broth. Bring to a boil, reduce the heat, and simmer, uncovered, for about 35 to 40 minutes, or until the carrots fork-tender. Add the cashews and stir. Simmer for an additional 5 minutes.
Meanwhile, make the Parsley Oil. Combine the parsley, garlic, California Olive Ranch extra virgin olive oil, and salt in the bowl of a small food processor and process until smooth.
Transfer the soup to a blender and puree until smooth. Season with salt. Add water to thin out if the soup seems too thick. Pour the soup into individual bowls and drizzle with generous amounts of Parsley Oil.
Chef's Notes: I always find nuts to be a great addition to a blended soup, which is why I’ve added cashews to this basic carrot soup. Native to Brazil, cashews have a lower fat content than most nuts and are high in copper, magnesium, tryptophan, and phosphorous. The Parsley Oil gives the soup a Mediterranean flair.
Green Tip: To maximize the shelf life of fresh herbs, treat them like cut flowers: cut off the ends and place them in a glass or jar of water and store them in the refrigerator. Herbs will last up to 10 days when stored this way. To save space in the refrigerator, keep your herb bouquets out on your kitchen counter; they won’t last as long but will add a nice touch to your kitchen décor.
Recipe courtesy of Anna Getty, Anna Getty's Easy Green Organic
(Chronicle Books, 2010)