Curry & Citrus Savory Vegetable Soup

My goal was something light, packed with flavor and deliciously filling. 
In my humble opinion; I nailed it.

Curry & Citrus Savory Vegetable Soup

  • 3 large carrots
  • ½ bunch of asparagus
  • 1 lemon
  • ½ cup raw cashews
  • ¼ cup raw pumpkin seeds
  • filtered water (from instructions)
  • 1 sprig fresh dill or dried dill works fine
  • 1 tsp Curry Powder or to taste
  • 1.5 tsp Himalayan Sea Salt  or to taste

*all ingredients are organic to ensure the most nutritional benefits

Needed: one awesome blender

- Soak the cashew/pumpkin seed blend overnight OR for at least 4 hours in enough filtered water to cover the mix
- When you are ready to make the soup (after the blend has been soaked) steam the carrots and asparagus for about 15 min
- Let cool for 5-10 min while attending to your soaked cashew/pumpkin seeds
- Rinse the cashew/pumpkin seed blend and introduce new filtered water to cover the blend (should equal to less than a cup)
- Pour the blend into the blender (I used a Vitamix) with the steamed carrots and asparagus
- Cut your lemon in half and squeeze each half into the blender
- Add in the curry powder, sea salt and ½ sprig of dill.
I’m a taste tester while cooking. If you feel it needs a little more of this or bit more of that, go for it! 
- After the soup is perfectly pureed, pour into bowl and top with more dill. 

Extra Suggestion
- Toast garlic cashews in the oven to add on top for extra texture
-  Cook buckwheat, quinoa, or brown rice to pour soup on for an extra hearty dish
-  Bake gluten-free bread in the oven and make into croutons or slice and roast zucchini slices for zucchini chips!
I like crunch if you can’t tell. 

Sometimes simplicity is key, but I can also argue playing with your innate creative wisdom can unlock culinary hacks you never thought possible.

Go against the grain and play with your food.