This gluten free, vegan carrot and cashew soup is high in protein, iron and carotene (which is converted into vitamin A in our bodies). Although this soup is only made by using a few ingredients, it’s delicious. Perfect for those cold nights.
Soups are very healthy because unlike other methods of cooking like steaming, frying, or boiling, soup retains all the nutrients from the ingredients.
Generally, prolonged cooking lowers the nutritional value of most vegetables. Many vitamins found in plants are sensitive to high temperature. However, cooking carrots may increase their goodness. Carrots are one of the best sources of carotene which is a strong antioxidant. Cooking them may make their antioxidant levels stronger.
Prep time 30min, cooking time 30 min
2 Tablespoons oil
1 Tablespoon curry powder
2 onions, chopped
3–4 large carrots, grated coarsely
3 cups cold water
3 teaspoon vegetable bouillon powder
1 cup cashew nuts, roasted and ground