Creamy Carrot Soup

Steps

1. In a food processor combine cashews, milk, and whey protein. Pulse until creamy and smooth. Yields 6 cups of cashew cream.
2. Add olive oil to a large stockpot; lightly sauté onion, salt, and garlic until aromatic.
3. Add dry spices; stir well.
4. Add diced carrots and low-sodium vegetable broth; simmer until carrots are tender; approximately 10 minutes.
5. Remove from heat and let soup cool 10 minutes; purée in blender or with immersion blender.
6. Add orange juice, honey, ginger, and 5 cups cashew cream; purée till smooth.
7. Garnish each 12 ounce soup with approximately 1 ½ tablespoons of cashew cream and ½ teaspoon fresh thyme.​

Nutritional Information

• Calories: 400
• Total Fat: 21 g
• Saturated Fat: 4.5 g
• Cholesterol: 20 mg
• Sodium: 410 mg
• Total Carbohydrates: 20 g
• Dietary Fiber: 5 g
• Protein: 20 g