Carrot Fritters (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
3 large carrots, peeled and chopped
04 -
3 celery ribs, chopped
05 -
3 garlic cloves, minced
06 -
1/2 teaspoon dried thyme
07 -
2 medium russet potatoes (about 350g), peeled and cut into 1.3cm chunks
08 -
4 cups vegetable broth
09 -
1 bay leaf
→ Cashew Cream
10 -
1/2 cup cashews, soaked for 4 hours
11 -
1 teaspoon lemon juice
12 -
Salt and pepper to taste
# Instructions:
01 -
In a large dutch oven or pot, add the olive oil, onion, carrots, and celery and cook over medium heat for 6 minutes, stirring occasionally.
02 -
Add the garlic, thyme, and potatoes and continue to cook for 2 minutes.
03 -
Add the vegetable broth and bay leaf and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
04 -
While the soup is simmering, blend 1/2 cup of soaked cashews with 1/2 cup of water until completely smooth.
05 -
Once the vegetables have softened, add one cup of soup to the blender with the cashew cream, add the lemon juice and continue to blend until smooth. Stir this mixture back into the pot. Season with salt and pepper to taste.
# Notes:
01 -
For a quick-soak cashew method, pour boiling water over cashews and let sit for 15 minutes instead of soaking for 4 hours.