September Recipe of the Month: Carrot Cashew Soup
If this morning's chilly weather is any indication, fall is literally knocking at my door. The children donned their sweatshirts en route to the bus stop, I retired my flip flops, and the dutch oven took its permanent seasonal post on the back burner of our stove. In our house, this has long been the visual indicator that I have thrown in the towel on summer and accepted autumn into our home. It will spend the next several months simmering with warm, rich soups to be eaten in our dining room or packed into thermoses and enjoyed on the sidelines during my children's evening sports events.
I am excited to share yoga teacher Kendall Sheldon's Carrot Cashew soup recipe as the first installment of the All That Matters Featured Recipe Collection. Originally adapted from the Moosewood Cookbook, she has been making this hearty fall soup since her children were young. At this time of year, many of the ingredients are even readily avalable from local farmers at the farmers market. Enjoy the recipe, the soup, and the smell of home as it wafts through your kitchen. Happy September!
*Do you have a favorite pumpkin recipe up your sleeve that you would like to share with the All That Matters community? Email it to firstname.lastname@example.org and you may see it featured here on the All That Matters blog or in our October newsletter.
Carrot Cashew Soup
(courtesy of Kendall Sheldon and adapted from the Moosewood Cookbook)
2 lbs Carrots washed and cut into 1-2 inch slices
4 cups water or soup stock
1 1/2 tsp. salt
1 medium potato, chopped
Combine carrots, water or soup stock, salt, and potato in a pot and bring to a boil. Cover and let simmer for 12-15 minutes. Let cool.
3-4 Tbsp Olive Oil or butter
1 cup sliced onion
1-2 small cloves garlic
1/3 cup chopped toasted cashews
Saute onion, garlic, and cashews in olive oil or butter until onions are clear.
Combine ingredients and puree together until smooth. Return to low heat and whisk in one of the following:
1 cup milk
1 cup yogurt
1 cup heavy cream
3/4 cup sour cream
Season with either 1 tsp freshly grated ginger, sauteed in butter or a pinch of thyme, basil, and marjoram
Garnish with toasted cashews, yogurt, or sour cream