Curried Yam Carrot Cashew Soup!


You're going to LOVE this delicious, you're-gonna-become-a-celebrity recipe!


Just 'cause I'm feeling happy and grateful these days, I'm revealing my never-before-shared SECRET RECIPE (which, after this, I won't ever be able to call it that anymore...) for my most delectable soup, because it's so perfect for this time of year: Curried Yam Carrot Cashew Soup!


It's like liquid gold infused with fragrant spices that makes you feel like you just came home to yourself.

I know. A bit dramatic. Yet, oh, so true. Wait till you try it!


This is the soup I make at Christmas, and everybody loves it. Though we also love it during the fall months. It's the perfect soup to help you bring your body into a state of balance and transition into the winter months. Especially if you want to avoid getting colds in the winter. (Read another post about that here.)


It's so easy to make!


This soup is beyond great. It'll go over so well at your gatherings, that it will turn you into a celebrity!


All you do is steam or cook the ingredients in one big pot till they get soft. Add to blender or Vitamix with water. Return to pot and let it simmer with spices (the longer you simmer, the sweeter it gets!)


Easy and delicious.


INGREDIENTS


3 - 4 yams

10-12 carrots (medium size)

1 purple onion

1 inch of ginger root 1 c. raw, unsalted cashews

6 - 8 c. water

1 tbsp. yellow curry powder

1/2 tsp. ginger powder

1/2 tsp. cinnamon

1 tbsp. coconut oil

dash of good quality salt (sea salt or Himalayan)

garnish with slivered almonds, cilantro or parsley


TO DO:


PREP: Do this first, so it's ready when you finish doing the other stuff...


Boil 2 cups water. Place raw cashews in a bowl. Add boiled water. Let soak. (Throw water out in the end... don't use in soup. This process helps to get rid of lectins.)


STEPS:

Cut onion into small chunks

Place in pot with coconut oil, medium heat.

Let the onion get transparent, stirring from time to time.

Peel carrots and yams.

Cut them into small chunks.


When onion is transparent, add yams, carrots and ginger to pot.

Stir to coat with sweet onion.

Add dash of good quality salt (this brings out natural sweetness!)

After a couple minutes, add 3-4 cups water.

Bring to boil, then low and cover.

When carrots and yams are soft, remove from heat.

Add to blender carefully with enough liquid to blend together.

Low, to medium to high. (Make sure blender is covered to not burn yourself.)

As you blend one small batch at a time, pour into a second large soup pot.

Keep blending and return the blended batch to the large pot.


IMPORTANT: Add soaked cashews to one of the batches. This makes the soup so rich and creamy!


NOTE: Add water as you need it. We want a thickish, smooth soup. Not too runny!

When it's all back in the pot, add curry powder, ginger powder and cinnamon.

Let is simmer on low for about 15-20 minutes (careful! It will bubble, so make sure it's covered.)


Ta-da! All done!


Decorate with slivered almonds, and a bit of cilantro, or parsley, or sliced chives.


Please COMMENT BELOW with any questions or ideas to make this delicious soup even better.


THANKS for reading!


Sending LOVE your way, as always.

Eli




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