Serves 6
This bright and versatile soup can be served piping hot in cold weather, but is also refreshingly delicious when served cold. I like to use a tart Granny Smith apple, but a sweeter variety such as Fuji or Gala may be used.
Gluten Free
Soy Free
1 tablespoon neutral vegetable oil or 1/4 cup water
1 yellow onion, diced
1 pound carrots, peeled and chopped
1 rib celery, chopped
1 baking potato, peeled and chopped
1 large cooking apple, peeled, cut in chunks
2 teaspoons minced fresh ginger
1/4 teaspoon cinnamon
3 cups vegetable broth or water
1 cup apple juice
Salt and ground black pepper
1/3 cup cashew butter
1 small apple, unpeeled, thinly sliced
2 tablespoons chopped roasted cashews
Heat the oil or water in a large pot over medium heat. Add the onion, carrots, celery, and potato. Cover and cook, stirring occasionally, until the vegetables are softened. Add the apple, ginger, cinnamon, broth or water, apple juice, and salt and pepper to taste. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 20 to 30 minutes. Stir in the cashew butter.
Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot.
Pour the soup back into the pot and heat until hot. If serving cold, pour the soup into a container and refrigerate until chilled. Serve garnished with apple slices and chopped cashews.