Lizz Redman’s Cashew-Carrot Soup with Garlic-Cilantro Oil

Body Café’s new chef, Lizz Redman, offers up a vegan cashew-carrot soup. “Prep is easy,” she says. “Throw it all into a pot and blend it up, and then you can make it feel really sophisticated.” Turmeric is one of her favorite spices, with its earthy and smoky flavor as well its cancer-fighting and blood-cleansing properties. “Carrots are a great storage root vegetable,” she says. “Always purchase a lot from local farmers in the fall, and they’ll keep throughout the winter.” Lizz plans to tune Body’s menu to the seasons—check out the new menus this spring and summer.

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½ cup cashews, soaked at least 2 hours and drained

1 ½ pound carrots, washed and roughly chopped

2 medium yellow onions, peeled and quartered

6 cups vegetable stock or water

1 Tablespoon smoked paprika

1 Tablespoon turmeric

Salt to taste

Combine all ingredients in a large stockpot and let simmer for at least 1 hour. While the soup is cooking, make garlic-cilantro oil.

½ cup packed cilantro

1 cup olive oil

1 clove garlic

 Garlic-Cilantro Oil

Combine ½ cup packed cilantro leaves with 1 cup olive oil and 1 clove of garlic in a blender. Purée until smooth. Strain over a fine mesh sieve, pushing the oil through with the back of a spoon. Don’t bother washing the blender; you’ll need it again soon!

When the carrots are soft, purée the soup in batches in a blender until smooth and creamy. Top with a generous drizzle of garlic-cilantro oil.

Body Café, 333 West Cordova Road, Santa Fe, 505.983.6028,



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