Storage Notes: The finished soup can be refrigerated for up to 1 week or frozen for up to 3 months. Ingredients 2 pounds carrots, trimmed, scrubbed and cut into 2-inch pieces 4 cloves garlic ...

Puree them with even more liquid, naturally, and you’ve got a lovely soup. Add cashews and a little nondairy milk, the way Aran Goyoaga does in her new book, and the soup is silky and vegan.

Cashews contain a huge amount of protein - over 20 grams in a single cup - plus more than 4 grams of dietary fiber.

1½ pounds carrots (10 medium), scrubbed and trimmed, divided 2 tablespoons neutral oil, such as avocado or canola 1 small yellow onion (5 ounces), diced (1 cup) 3 garlic cloves, minced or finely ...

Cashews make this vegan carrot soup creamy. Spices make it wonderful. Roasted Carrot and Cashew Soup November 3, 2019 By Joe Yonan ...

Heat the oil in a Dutch oven over medium heat. Add the cabbage, carrots, and onion; cook, stirring occasionally, until the carrots are tender, about 10 minutes.

Add the lime juice, give the soup one last blend, and serve immediately while warm. Top with the remaining 1⁄4 cup toasted cashews, drizzle with olive oil, and sprinkle with a little sumac.

Cashew chicken is a nearly 40-year-old tradition at University Plaza. Executive Chief Kelly Downs said the hotel and convention center have served cashew chicken and fried rice for Wednesday ...