This soup was served at God’s Mountain Retreat
Carrot and Cashew Soup with Parsley Oil
Serves 6 to 8
1 pound or 6 to 8 carrots cut into ½ inch rounds
2 medium yellow onions, diced
1 celery rib, diced
2 garlic cloves, quartered
4 cups water
½ cup cashews soaked for 1 to 4 hours
Salt to taste
Parsley Oil
½ cup parsley with stems, coarsely chopped
1 garlic clove
½ cup olive oil
Salt to taste
1. In a medium pot, combine the carrots, onions, celery, garlic, and water. Cover the pot, bring to steam, reduce the heat, and simmer for 25 minutes. Add the cashews and stir. Simmer for an additional 5 minutes.
2. Meanwhile, make the oil. Place the parsley, garlic, olive oil, and salt in a food processor or blender, and process until smooth.
3. Transfer the soup to a blender and puree until smooth. Add water if the soup is too thick.
4. Pour the soup into individual bowls and drizzle with generous amounts of the Parsley Oil.
This recipe is modified from “Easy, Green, Organic,” by Anna Getty. Thank you, Alexandra Goodall, for sharing it.