Cashew Carrot Ginger Soup seemed like just the right meal as the weather can’t seem to make up it’s mind. One day is full of sunshine glowing through the orange and yellow leaves, and the next day is foggy and rainy or sometimes down right chilly. We haven’t had a killing frost yet, so this Indian summer is hanging on. As for me I’m loving the extended time of warmer days and cooler nights.
As most of you know we are in the process of moving from our five acre homestead to our new to us 40 acre homestead. There are not words enough to describe how excited we are to be completely moved and living 24/7 at Meadow’s End Ranch. But before that can happen there was so much to be done. For the past month I’ve been laboring to wrap things up at the old homestead. First on the agenda was finishing up the garden, harvesting all the remaining produce and canning, freezing or dehydrating it. Some of it was preserved as Bread and Butter Pickles, and a lot of blueberries got dehydrated. If that wasn’t enough, since Mr. TUH is up at the new homestead, I’ve become the lawn mower, I only caught the lawn mower on fire once, and expertly put out the fire. We have at least an acre of grass and since our home is up for sale everything must be kept up, not up in smoke though. After the garden was wrapped up for the year, thanks to a few good friends who helped with the picking, and canning, who I am deeply indebted to, there was a new labor intensive project to begin.
At the new homestead, which we have dubbed Meadow’s End Ranch, we are in the midst of doing a ranch house remodel. If you follow The Unprocessed Home on Instagram you can follow the progress there too. My first project for the ranch house remodel is the new floor needed throughout the house. I am trying to go with an old farmhouse look inside and so we are planning on laying a wide plank plywood floor throughout both the upstairs and the downstairs. Preparing the plywood for the wide plank floor was my job and it took myself and one very devoted friend a whole week to prepare the plywood, how that all went down is for another blog post.
Mr. TUH (for those who have asked that’s Mr. The Unprocessed Home, not The Ugly Husband, like he said it meant, :), he has been busy at the new homestead for over a month now, in the thick of remodeling the ranch house at Meadow’s End Ranch. The new window’s are in, the metal roof has had some updating, eaves have been cleaned out, insulated and boarded up so we have some storage room. He’s says there’s a lifetime of projects, doing them one day at a time.
Despite both of us being busy with all this moving and remodeling etc, we still have to eat. While I was preparing some Winter Soup to take with me on my trip out to the new homestead, I developed this Cashew Carrot Ginger Soup. This soup can stand alone as a meal or be added to the Winter soup. Follow us along on our moving, remodeling and homesteading journey as we press the restart button at Meadow’s End Ranch.
- 2 cups of cashews, soaked in 1 cup of filtered water for 1 hour to overnight
- 1 tablespoon coconut oil
- 1/2 large onion sliced
- 1 clove of garlic minced
- 3 carrots thinly sliced
- 2 tablespoons fresh grated ginger
- 1/2 teaspoon sea salt
- vegetable broth
- Soak cashews in filtered water for at least 1 hour to overnight.
- Saute in coconut oil, sliced onion, minced garlic and thinly carrots, until carrots are tender.
- In Vitamix or food processor pour in cashews and water and blend till smooth.
- Add sauted mixture to cashews, add ginger and salt. Blend for about 1 minute until combined.
- With Vitamix on and lid in place, add as much vegetable broth to vitamix until you are happy with the consistancy.
- Continue to blend in Vitamix to warm or warm on stove.
Tags: Carrots cashews dairy free ginger gluten free meadows end ranch soup