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Creamy Carrot Ginger Bisque with Cashew Cream

Gena Hamshaw
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 1/4

lbs Carrots

1/2 cup

Celery

1

1 1/2 inch piece Ginger

3/4 cup

Onion

1

Russet potato, medium small

4 cups

Vegetable stock

2/3 cup

Cashew cream

2 tbsp

Demerara sugar or maple syrup

1 tbsp

Lemon juice

1 1/2 tsp

Curry powder, mild

1

Sea salt

1/2 tsp

Sea salt

1 tbsp

Olive oil

2 cups

Cashews, raw

1 cup

Water