Carrot and Cashew soup
I am always in favour of soups for the postpartum period. Warm, blended foods are gentle on a healing digestive system while providing vital hydration. This one is super easy to cook and consume; it survives freezing and defrosting very well and can be eaten for lunch, dinner and in between. This one is really cool because it has only 3 ingredients, and it’s slightly different from your usual collection of soups. It’s vegan so can suit really any family. The carrots supply abundant beta-carotene (vitamin A) to support tissue repair and immunity, while the olive oil and cashews deliver dense healthy fats essential for sustained energy, hormone balance, and milk production.
Ingredients
1 kg carrots (about 8 medium carrots), peeled
3–4 tbsp olive oil (plus an extra tablespoon for blending)
Handful of raw cashews
3–4 cups water
Salt (about 1 tsp recommended)
Method
Chop & Sear: Peel and chop the carrots and cut them into chunks. Place them in a medium pot. Add the olive oil and turn the heat to high.
Roast: Do not touch or stir the pot for 3–4 minutes, until you smell the carrots at the bottom starting to roast and brown. Stir and continue frying while stirring for another 2 minutes.
Simmer: Add the raw cashews, salt, and water, then bring to a boil. (The water level should just reach the top of the carrots).
Cook: Cover the pot and cook over medium heat for 30–40 minutes, until the carrots are very soft (you should be able to mash a piece easily with a fork).
Blend: Blend using an immersion blender for 3–4 minutes (yes, really!) or in a standard countertop blender for 2 minutes, until completely smooth.
Emulsify: It is highly recommended to drizzle in 1 extra tablespoon of olive oil while blending for an extra silky texture.
Adjust & Season: If the soup is too thick, thin it out with a little boiling water. Taste and adjust seasoning with salt if needed.
Serve: Serve hot topped with chopped green onions.
Storage Note: Keeps well in the refrigerator for up to 4 days.
