Hearty Carrot and Spicy Cashew Soup 

Had the absolute pleasure of working at Girlfriends’ Getaway Weekend again this year! A number of fab ladies joined me for a luncheon cooking class – one of the recipes I shared was my Hearty Carrot & Cashew Soup. I originally developed this recipe (almost a decade ago?!?) for Running Room Magazine. It was a massive hit with readers and I’ve taught it countless times at The Creative Cook (and for my family) and it always gets gobbled up! It’s delicious, nutritious and totally doable (yes, even for you non-cooks!). Enjoy!! *Tip: if you’re not familiar with the flavour of cardamom – I suggest purchasing a little bit at a bulk food store first. This way, if you’re not a fan – you’re not wasting your money (as a jar retails for about $20). Cardamom is personally one of my fave spices – delicious in curries, and I love adding a hefty pinch to my basic shortbread recipe along with orange zest and chopped fresh rosemary.

A simple, delicious and chilly weather inspired soup.      

1 tbsp (15 mL) melted coconut oil or vegetable oil

1 onion, sliced

2 tbsp (30 mL) Canadian maple syrup  

½ tsp (2 mL) ground cinnamon 

¼ tsp (1 mL) ground cardamom

4 cups (1 L) chopped carrots, well washed (skin left on)

1/2 cup (125 mL) raw cashews

6 cups (1.5 L) vegetable stock or chicken stock

1 tbsp (15 mL) minced fresh ginger

1 tsp (5 mL) finely grated orange zest

1 clove minced garlic (or to taste)

1/4 tsp (1 mL) chili flakes (*or to taste)

Salt and pepper

Garnish: Muskoka Four Season Greens, pumpkin seeds and pomegranate seeds *for a festive flare*

Heat oil in a Dutch oven (or large pot) over medium heat. Cook onion for about 5 minutes, stirring, until lightly brown. Add maple syrup, cinnamon and cardamom stir until spices are fragrant (a few seconds). Add carrots, cashews and vegetable stock. Bring to a boil and simmer for about 20 minutes (until carrots are fork tender). Remove from heat. Stir in ginger, orange zest, garlic and chili flakes. Cool slightly. Using a blender, puree soup in batches. Season with salt and pepper. Reheat and garnish. Makes about 8 cups (2 L). 

*Recipe written and developed by Charmaine Broughton* 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime OttawaCTV Morning Live OttawaCHCH Morning LiveBreakfast Television What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb