6 large carrots, peeled and chopped
6 small potatoes, peeled and chopped
1 cup of cashews
1 onion chopped
2 cloves of garlic chopped
1 tbsp ginger
zest of 1/2 lime
juice of 1/2 lime
1/4 tsp salt
2.5 cups of vegetable stock or homemade chicken stock (see note below)
2 cups of water
Ghee for frying
Garnish with olive oil and smoked paprika
- Cook the onions in ghee for 5 minutes then add chopped garlic, cover and cook until soft
- Add carrots, potatoes, cashews, zest of lime and cook for 5 minutes. Add a little more ghee or water if necessary, so the vegetables don’t burn
- Add stock, water, ginger, salt and lime juice
- Cook for 25-30 minutes
- Transfer to blender and blend until smooth
- Garnish with drizzle of olive oil, dash of smoked paprika. If you want extra protein try hulled hemp seeds sprinkled on top
If you follow my recipes, you’ve probably noticed a trend with my recipes favoring the orange vegetable. I love these immune boosting vegetables, not only because they’re packed full of phytonutrients but also because I think orange makes food fun! So, here comes another one. This time it’s carrots!
Usually carrot soups are sweet rather than savory, however, I include potatoes as my starchy carbohydrate and cashews as a source of protein, so this soup is more savory than sweet. To enhance the savoriness, I garnish with olive oil and smoked paprika – this is an important final touch as it adds great depth to the flavor.
I think it’s important for our tiny ones to develop their palate early on, so from the very beginning stages of weaning, I aimed to diversify my cooking to help achieve this. So many store bought foods tip the scales of sweetness, continuously nurturing that one sweet tastebud. I avoid store bought sauces like red sauce or curry sauce, and my girls rarely have ketchup. My reason for this is simple, to grow their palate to appreciate all five sensations of taste. I hope you like this soup as much as we do in our house.
I usually use homemade chicken stock in this recipe, in fact, I always have homemade chicken stock in the house. It’s cheaper and healthier than buying store bought stock. I will post a recipe for both homemade vegetable and homemade chicken stock soon.