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Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
For the Soup
- Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.
For the Gremolata
- Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency
Cook Times
Ingredients
Ingredients
For the Soup
- 4 pound carrot peeled and chopped or peeled mini carrots chopped
- 1 1/2 cup red onion chopped
- 1/4 cup coconut oil
- 2 tablespoon fresh ginger minced
- 1/4 cup honey
- 1 teaspoon ground nutmeg
- 1 tablespoon sherry vinegar or apple cider vinegar
- 8 cup cashew milk
- Kosher salt and freshly ground pepper to taste
For the Gremolata
- 1/2 cup hazelnuts chopped and toasted
- 1/2 cup sage
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 2 dash sherry vinegar
- 1 cup Italian parsley
Cooking Tools Required
ColanderReheating/Serving Instructions
Heat in saucepan over medium low heat until warmed through
Nutrition
Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg
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