About the Recipe
This creamy and delicious soup is sure to warm you from the inside out during those cold weather days. This soup brings together the flavors of carrots and red bell peppers with the unique twist of pomegranate to top it off!
Ingredients
¼ cup cashews
1 medium onion, cut into ½-inch dice (2 cups)
1½ pounds carrots, cut into ½-inch dice (3½ cups)
1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
1 sprig fresh rosemary
1 sprig fresh thyme
1 large fresh sage leaf
4 cloves garlic, minced
1 tablespoon lemon juice
Sea salt and freshly ground black pepper or cayenne pepper, to taste
½ cup fresh pomegranate seeds
2 tablespoons finely chopped fresh parsley
Preparation
In a small bowl, cover the cashews with ½ cup hot water; let soak 20 minutes. Transfer cashews and remaining liquid to a blender; blend until smooth and creamy. Set aside.
In a saucepan, combine onion, carrots, bell pepper, rosemary, thyme, sage, and garlic. Add ½ cup water and sauté over medium heat for 15 to 20 minutes, or until carrots are tender.
Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme leaf.
Transfer sautéed vegetables to a blender, and puree to a smooth paste. Return pureed vegetables to saucepan and add 3 cups water and 1 tablespoon lemon juice. Season with salt and pepper. Bring soup to boiling.
To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.