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anti-inflammatory ginger and cashew cream soup

Nothing says loving on a rainy day like a hot bowl of soup! This one is full of healthy veggies, completely gluten free and vegan and anti-inflammatory! It takes minutes to prep and I promise you will be wanting that seconds of this "guilt free" bowl!

Fresh organic veggies make a gorgous golden stock which is then thickened with cashew cream and seasoned with ginger.

Ginger is naturally anti-inflammatory and can be added to teas, juices and soups for its healing benefits as well as its lovely bright flavor!

In this soup I pair it with Carrot, Beets, Cauliflower, Yellow Onion, collard greens and Roasted Garlic.

When these flavors come together in the pot with a drizzle of coconut oil and a heaping spoonful of curry powder, the scent is absolutely magnificent! It is warm and cozy and full of rich flavor

Once the Cashew cream and carrot stock is added, the soup thickens up and becomes a hearty meal! I paired ours with a kale salad to make a balanced nutritious dinner! This will warm the hearts (and bellies ) of your whole family, and its also a winner to make for weekday lunches, individual mason jar portions are perfect to just grab and go!


8 cups of water

5 Large carrots diced

1 large yellow onion diced

1 whole head of garlic (roast whole in a 375degree oven wrapped in foil and drizzled with coconut oil for 35 minutes)

2 cups raw cashews soaked overnight covered completely with water and then blended to make cashew cream

2 large beets peeled and diced

3 inch piece of ginger grated

1 small head of cauliflower roughly chopped

3 large collard greens cut into strips (chiffonade)

1 T curry powder

2 T coconut oil

Sea Salt and fresh cracked black pepper to taste

Directions: sautee carrots and onion with one T coconut oil and a dash of sea salt and pepper , when onion is translucent add water, bring to a boil and simmer until carrots are tender. Blend carrot onion stock with roasted garlic that has been peeled from skin and add the cashew cream to this mixture, reserve for later. Meanwhile, in a large soup pot sautee cauliflower, beets, collards and ginger with remaining T coconut oil, add curry powder and season with S&P. Add carrot cashew cream stock to this mixture ans simmer on low until all veggies are tender. you may need to add a little water for desired consistency at this point and adjust seasoning accordingly. Thats it!!