Pacific Foods Organic Creamy Cashew Carrot Ginger Soup 1
Current price effective – July 13, 2022 to July 19, 2022
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- Size: 1 L
- Contains: Cashews
- Ingredients: Water, carrots, cane sugar, creamed coconut, corn starch, cashews, ginger puree, sea salt, roasted garlic puree, onion powder, spices, organic
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Vegan Cashew Carrot Ginger Soup
Yowza, dont you love the colour of this soup? Nature has the most gorgeous palette ever.
This soup is so bright and golden you might think it has an infusion of turmeric. There aint no turmeric in here, but this soup certainly has its share of comparable anti-inflammatory benefits.
In this lusciousness, weve got a bucketful of Vitamin A, a powerful antioxidant that prevents unwanted inflammation, boosts the immune system and heals mucosal tissue.
Right alongside the carrots is a gentle, spicy kick of ginger. If you havent made friends with ginger in your life, I highly recommend it. Ginger has a strong flavour, but thats due to its nutritional power: ginger contains substances called gingerols, which block pro-inflammatory compounds and can lessen pain. Ginger is also a great remedy for gastrointestinal upset and nausea. I like to have some grated ginger in warm water as a healing beverage every day you can also spruce it up with some lemon and raw honey for a fantastic cold-kicker.
Not to be outdone, the onions and garlic, as card-carrying members of the allium family, are a wealth of anti-inflammatory sulfurous compounds that inhibit pesky inflammation. But thats not the only reason we love them: garlic has strong anti-viral and anti-bacterial properties, and both onions and garlic help our cardiovascular systems and protect us against cancer.
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4.6 out of 5 stars
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Creamy Carrot Cashew Ginger Soup
Happy Monday everyone! I have a great #meatlessmonday soup for you today. Not only is this super healthy but it tastes amazing!
Carrot Cashew Ginger Soup is a fab go-to meal for busy nights & the best part is youll likely have some left over for lunch too.
Prep TimeCook TimeTotal Time
Place carrots in a saucepan with broth & coconut milk. Bring to a boil. Reduce to a simmer. Cover & cook until carrots are tender
Heat olive oil in a skillet. Add diced onion, garlic & cumin. Cook over medium heat until onions are translucent, about 5 minutes. Add ginger & salt. Cook another 10 minutes stirring often.
Combine carrots, cashews & onion mixture. Blend on a soup setting in batches. Reheat if needed before serving. Top with peeled carrots & chopped cashews.
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