Spiced Carrot Soup with Cool Cashew Cream Recipe


3 Lbs Whole Carrots
2 Large Yellow Onion
½ Cup Vegetable Oil
2 Qts. Vegetable Stock
1/8 Cup Rice Wine Vinegar
1 Cup Honey
2 tsp Chinese Five Spice
6 (13oz) Cans Coconut Milk
1 cup Cashews
1/8 cup Water
3 Cups Heavy Cream
¼ Cup Honey
½ Tsp Salt

Peel & large dice carrots & onions. Heat oil in large stock pot over medium high heat. Sauté onions & Carrots until onions are translucent. Add vegetable stock & simmer until carrots are soft. Puree soup & return to pot over low heat. Add vinegar, honey, spice & coconut milk. Keep warm until service.
Cashew Cream

Place cashews & water in blender. Blend until smooth. Slowly add heavy cream, Blend until thick. Fold in honey & salt.
For Service

Ladle soup into cups. Top with dollop of Cashew Cream. Makes 1 ½ Gallons.

Recipe provided by The Omni Grove Park Inn Resort & Spa.