cashew nut

Radi has a special talent to prepare simple but delicious meals. Here you can find instructions on how to make carrot puree soup, with cashew nut cream. This soup is dairy and gluten free. According to Wikipedia, the term “soup” is a French-language word soupe, which comes from the Latin vulgar expression “suppa” – which direct translation is “bread soaked in broth”. Wherever the name soup comes from – in any cases, this is one of the oldest food people have ever done.

Here is the soup from Radi’s recipes. The text of the recipe is also written by Radi (at least Estonian variant) – with the little editing.

Preparation time: 10 min preparation, 30 min cooking
Level: easy
Quantity: four

Ingredients:
Soup
10 carrots
2 potatoes
Coconut cream or milk (3/4 bottles or larger pack)
2 tablespoons extra-virgin olive oil
A small amount of sea salt, black pepper, dried rosemary, nutmeg, turmeric
Fresh parsley or spring onion for garnish

Nut Cream
1 glass of cashew nuts soaked in water
0.25 cans of coconut cream or milk
juice of 0.25 to 0.5 lemon
1 tablespoon extra virgin olive oil
salt, if desired, 0.5 teaspoons of mustard

Preparation:
Soup
1. Stew carrots and potatoes until tender for about 20 minutes.
2. Add the remaining ingredients and mix until homogenous
3. Crush rosemary into powder – the taste will be more intense and evenly distributed. If necessary, add some water if the soup is too thick. Add black pepper, turmeric, salt, nutmeg, mustard.
4. Boil for a 5 min.

Nut cream
Pour the water from the nuts and put all ingredients into a shredder and homogenize. Add water if necessary.
In my opinion, it is best to serve this soup in a contrasting color bowl (dark blue or green for example).
Serve soup, add nut cream, sprinkle with black pepper, add some stripes with oil.
For garnish, use green onion (may be replaced with parsley or basil), black pepper, extra virgin olive oil or cannabis oil (it’s green and gives nice contrast), chilli may be suitable as well

Ready!!