Best Gingered Carrot And Cashew Dip Recipes

CARROT-GINGER-CASHEW SOUP

Steps:

• Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.

CARROT, CASHEW, AND GINGER SOUP

Steps:

• Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
• Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
• Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
• Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

GINGERED CARROT AND CASHEW DIP

Steps:

• Put carrots, garlic cloves and ginger into a medium saucepan and cover with water by 1/4-inch.
• Bring to a boil over high heat, reduce heat and simmer until carrots are soft and water is nearly gone.
• Turn the carrots, garlic, ginger and 2 tablespoons of the cooking water into a blender or food processor fitted with a steel blade. Add the cashews and process until smooth. Season with salt and pepper to taste.