This roasted carrot and cashew soup is the perfect fall soup with its creamy base and delicious topping of cashews, Aleppo pepper flakes, sumac, and feta. The recipe can be scaled to feed a crowd and would make a lovely starter for Thanksgiving or Christmas!
One of the most anticipated cookbooks of the year, Cannelle et Vanille, arrived last week and I haven’t been able to put it down! Having been a fan of Aran Goyoaga since her blog’s infancy and having met her at one of her workshops, I couldn’t be more excited to get the Cannelle et Vanille cookbook in my hands. Rarely do I cook more than 10 percent from any cookbooks with the exception of Diana Henry’s, and I’ve bookmarked about 80 percent of Aran’s recipes which is a rare feat! The first recipe I’m sharing on the blog is her roasted carrot and cashew soup since it’s soup season and so fitting for fall!
As summer transitions to fall and the weather gets more chilly, there’s nothing better than a warm bowl of soup! The base of the soup is quite simple--roasted carrots infused with flavors from garlic, shallot, coriander, sumac, and red pepper flakes. Once the carrots are roasted, they’re blended with roasted cashews, cashew milk, and vegetable stock to get a super smooth and creamy texture. Any nut milks or heavy cream would be a good substitute for cashew milk. I used my Vitamix to blend everything together but you can use a food processor or immersion blender to achieve the same result.
Besides taste, I’m all about texture when it comes to soup! I couldn’t resist making a mixture of roasted cashews, Aleppo pepper flakes, and sumac as a topping for the soup! The toppings added crunch and lent a gentle heat to the sweetness of the soup that's quite addicting. I also threw in some crumbled feta for a tangy kick! For a complete meal, you can pair it with a salad or slice of sourdough.
Aran’s roasted carrot and cashew soup is so flavorful and nourishing, I will be making it many times from now until winter. It has everything I want in soup-sweetness from the carrot, texture from the toppings, and a nice contrast of heat and tang from the pepper and feta.
I love how you can throw this soup together in less than an hour for a quick weeknight dinner with enough leftovers for another day. The recipe can be scaled to feed a crowd and would make a lovely starter for Thanksgiving or Christmas! If you’re looking for the perfect fall soup, look no further than this delicious roasted carrot and cashew soup!
If you like soups, check out these recipes: Jerusalem artichoke soup, roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup.
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
Roasted carrot and cashew soup with feta
Equipment
- High speed blender
Ingredients
- 2 pounds organic carrots, scrubbed and cut into 1-inch pieces
- 4 cloves of garlic, crushed
- 1 medium shallot, quartered
- ¼ cup extra virgin olive oil plus extra for drizzling
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tsp ground coriander
- ½ tsp sumac
- ½ teaspoon Aleppo pepper flakes
- 6 cups vegetable stock
- ½ cup raw cashews
- 1 cup unsweetened cashew milk (use other nut milks or heavy cream as alternative)
Topping
- ½ cup roasted cashews, crushed
- 1 tsp Aleppo pepper flakes
- 1 teaspoon sumac
- ½ cup crumbled feta
Instructions
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper.
- Place the carrots in a large mixing bowl with garlic, shallow, olive oil, salt, pepper, coriander, sumac, and Aleppo pepper flakes, and toss everything together.
- Transfer the carrots to the baking sheet and lay them in a single layer. Bake in the oven for 30 minutes until tender.
- While the carrots are roasting, heat the vegetable stock in a saucepan over medium-low heat and keep warm.
- Toast the cashews in a small nonstick skillet until fragrant. Reserve half a cup for the soup base and half a cup for the toppings.
- In a high speed blender, add the roasted carrots, roasted cashews, veg stock, cashew milk and blend until smooth. Taste the soup and adjust the seasoning as needed. If the soup is too thick, thin it with a tablespoon of cashew milk until you get the consistency desired.
- To make the toppings, combine the toasted cashews, sumac, and Aleppo pepper flakes in a small mixing bowl and stir to combine.
- When ready to serve, ladle the soup in a bowl, top with cashews, sumac, Aleppo pepper, feta, and drizzle with olive oil.
Joanne Yonamine
Thank you for posting this! I’ve been searching for different soups to cook for the winter. I was wondering what we could substitute for the cashew as we have a nut allergy in the house unfortunately. Thank you and I look forward to your response.
vytran24
Hi Joanne! Unfortunately there isn't anything that I would recommend to substitute for the cashews. You can just eliminate the cashews altogether. In the past, I've made a sweet potato and carrot soup so you can replace the cashews with sweet potato and it would be as delicious. I would use one cup of sweet potato. You can either boil or roast the sweet potato with the carrots. I'll see if I can post this recipe next month!
Keith
You never add the vegetable stock in your process, do you? Did I miss it? Assume it goes into the vitamix with the roasted carrots and other ingredients. Or do you simmer them in the stock first?
Vy Tran
Hi Keith! My apologies, I must have omitted it from one of the step where you blend everything. The vegetable stock gets heated first in step 4 then goes into the Vitamix with everything else.