Description
- 3 tablespoons olive oil
- 2 cups chopped carrots
- 1 small shallot, chopped
- 1 garlic clove, peeled and smashed
- 1 tablespoon baharat seasoning
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cashews soaked in boiling water for at least 4 hours
- 1 teaspoon orange zest
- 2-3 cups vegetable broth
Ingredients
Scale
- Preheat the oven to 300 F
- In a 9x13 baking dish combine, all the ingredients up to the black pepper, fully coating the carrots and shallots in the oil and seasoning.
- Bake the carrots in the oven for about 25-30 minutes or until they just begin to soften.
- Then add a cup of the vegetable broth to the baking dish and place it bak into the oven for another 15-20 minutes or until the carrots are super soft.
- Drain and rinse the cashews then add them to a blender
- Next add everything from the baking dish to the blender with another 2-3 cups of warm vegetable broth.
- Blend it on high speed until a thick and creamy soup is made.
- Pour and enjoy 🙂
- To make the DIP version just leave out the extra 2 cups of vegetable broth and place it in the fridge for 2-3 hours after blending to firm up.