Carrot Walnut Soup
Carrot Walnut Soup With A Hint Of Ginger
Fresh carrots and walnuts make a this great seasonal soup. This carrot soup is so easy to make; loaded with nutrition; and packed with taste.
It's creamy with a little texture and makes a hearty everyday soup. Don't relegate it to an every day meal, it's rich creaminess from the walnuts makes it fancy enough for a company dish.
Unlike many other cream soups, there is no cream in it, which makes it a heart healthy choice.
Nice Healthy Carrots Are The Main Ingredient Of This Soup
A 1/2 cup (64g) of carrots contains:
214% of the daily requirement in Vitamin A and 6% Vitamin C
0 Fat
That would be the amount in 1/3 of this recipe (1 serving)
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Carrot Walnut Soup
This soup has super healthy ingredients -- carrots for Vitamin A, and walnuts for Omega-3's.
This makes 2 hefty portions or 3 appetizer size portions.
Ingredients
- 5 average size carrots cut --(about 1-1/2 cups
- 1 cup walnuts
- 1 cup water (plus a little for cooking)
- 1 cup almond milk (or soy
- hemp or regular milk)
- 1 Tablespoon chopped parsley
- 1 Tablespoon powdered ginger
- 1 teaspoon celery salt
- 1/2 teaspoon salt
Instructions
- Place walnuts in a cup of water and set aside for an hour.
- Place sliced carrots in a pot and cover with a little water. Simmer on low for 5 minutes. Remove from heat and be sure an keep covered. The carrots continue to soften covered. Let cool.
- Once the walnuts have soaked in water an hour put them and the cooled carrots in a blender or food processor. Blend until a smoother but still coarse. Little bits of walnuts and carrots should still be visible.
- Remove from blender and place in saucepan. Heat on low while adding the almond milk, and the rest of the ingredients.
- When hot, serve.
Ounce to Gram Conversion
1 cup = 8 ounces
© 2012 Ellen Gregory
Let me know you stopped by
Sounds wonderful! I plan on trying very soon.
- AUTHOR
@LiteraryMind: I almost always cook my vegetables by heating them a little, then removing them from the heat and letting them steam. I updated the instructions a little, to make it clearer that the cover stays on the pot.
- AUTHOR
@anonymous: Yes and no. They are still on the stove covered until they cool and they soften up. In the covered pot they really are still cooking.
So you only cook the carrots for 5 minutes?
Very nice recipe I will try it out. Thank you.
great lens.
I like to make a carrot soup with tahini. I know I'd like this one as the walnuts will stop the carrots making the soup too sweet.
What an interesting idea for soup!
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