Carrot, Basil, Cashew & Quinoa Soup

July 27, 2017
Lyndall McAlpine

This is a new spin on my very first posted Recipe.

I used to have this with a bread roll but these days I try to stay off bread.

Runny soups just don’t cut it for me, but rather than thicken with flour I have used quinoa and cashews. Along with adding bulk, the quinoa is low GI for sustained energy, good protein content and extra nutrients The option of the cashews’ healthy saturated fat means you will be more satisfied and satiated for longer.

I must say it is as yummy as the first version (I’m not a cooked carrot lover but the basil makes this so not carroty) and even healthier!

I hope you try it and enjoy

Carrot, Basil, Quinoa & Cashew Soup

  • 6 organic carrots *
  • 2 sticks celery
  • 1 onion
  • 2 Tblsp butter – or coconut oil **
  • ½ tspn dried basil
  • 1 Tblsp fresh parsley
  • 5 cups organic chicken stock  *
  • 1/2 cup uncooked organic quinoa *
  • 1/2 cup raw cashews – optional
  • Chop vegies roughly, sauté in butter for 5 minutes
  • Add basil and parsley,  cook for 5 minutes
  • Add cashews and 2 cups stock and simmer for 10 minutes
  • Add well rinsed quinoa and simmer another 10 minutes
  • Blend until smooth
  • Add remaining stock
  • salt pepper to taste

This recipe is very Thermamix friendly!

* Shopping tips. It’s not that hard or expensive to reduce pesticides and chemicals in your diet, here are a few tips related to this recipe. All below ingredients can be bought easily at Coles/Woolies:

  • Organic carrots – are the one vegie that seems to be easily accessed in vegie dept, they are usually fresh and not too expensive
  • Organic Quinoa – health foods isle (always use organic grains)
  • Coconut oil – no need to be organic but often no difference in price
  • Organic chicken stock or bone broth – health food store or online
  • cashews – are not so vital to be organic, however almonds should always be organic

**I use coconut oil in my Cleanse version of this recipe but to tell the truth I love the butter version – it just makes this so creamy and delicious

Extra tip: I love my carrot, celery and ginger juice – I keep the pulp waste and add it to the soup (yay for me!)