Nourishing Carrot Ginger + Turmeric Soup with Cashew Cream & Spiced Chickpeas
I’m a big believer that food is medicine and this soup is just what the doctor ordered. After feeling a little run down a couple of weeks ago I stocked up on some fresh ginger and turmeric at the store. This soup was a happy accident on a chilly night here at the farm and I’m so pleased with how it turned out.
It’s no secret that we love growing carrots here at Tumbleweed. I love this root vegetable because it stores really well and can be enjoyed all winter long. This season we’re expanding our carrot planting and we’ll hopefully have healthy yields for our customers.
This photo of our farmers market table makes me miss summer so much! I can almost smell those scallions.
I may be missing summer but this soup is making winter a little more enjoyable. It’s a lovely combination of flavors and textures and is so gosh darn creamy I can hardly stand it! It warms you from the inside out and is absolutely delightful on a chilly winter evening. I know a lot of you east coasters are still experiencing crazy winter weather and I think this soup will be a bright spot on a dark and snowy night.
I’ve always been a fan of carrot ginger soup and have made dozens of versions. This recipe is great because it gets a health boost from the fresh turmeric and plenty of protein from the nuts and chickpeas. I love the creaminess from the cashew sauce which was inspired by this cream of broccoli and cashew soup from the blog My New Roots. Each spoonful is better than the last and I hope you all enjoy this nourishing soup as much as we do. If I could write you a prescription for your evening it would be to pour a cup of tea, whip up a batch of this nourishing soup and enjoy a cozy evening at home. Cheers!