Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers.

Ingredients

Serves: 6-8 cups

Carrot Quinoa Cashew Soup

• 7-8 large carrots
• 1/2 yellow onion, diced
• 4 garlic cloves
• 1/2 cup quinoa
• 3/4 cup cashews, soaked
• 6 cups vegetable broth
• 1 Tbs olive oil
• 2 tsp ground ginger
• 1 tsp Chinese five spice
• 1/2 lime, juiced
• 1 tsp black pepper
• Optional toppings, sriracha, chopped cilantro

Directions

1. Soak the cashews in warm water at least 2 hours in advance.
2. Preheat the oven to 400ºF.
3. Remove the tops of the carrots, coat lightly in olive oil, and spread out on a baking tray.
4. Roast the oven for about 25-30 minutes to until the carrots are lightly roasted and softened.
5. Meanwhile, prepare the onion and garlic.
6. In a large pot, bring the vegetable broth to a boil and add the onion, garlic, and seasoning.
7. Add in the quinoa and reduce heat to low, cover with a lid, and simmer.
8. After the carrots have roasted and the quinoa has softened, add the carrots and cashews to the soup and simmer for another 10-15 minutes.
9. Then, after the soup has simmered, blend with an immersion blender or mix in a blender.
10. Blend the soup until smooth and creamy, mixing in the lime juice.
11. Taste and adjust seasoning.
12. Top with additional toppings, serve and enjoy.

Nutrition Information

Nutrition Disclaimer

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Roasted Vegetable Quinoa Bowl makes for a delicious dinner or meal prep that can be enjoyed hot or cold for lunch the next day. This recipe is also easy to cater to different tastes and seasons if you want to mix & match with vegetables and proteins.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Vegetable Quinoa Bowl

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/4 tsp fennel
• 2 cups kale, chopped & stems removed
• 1/2 yellow onion, chopped
• 1 small bell pepper, chopped
• 1 large carrot, chopped
• 10 oz. cherry tomatoes
• 1/2 package tempeh, cubed
• 1 medium yellow squash, chopped
• 2 Tbs balsamic vinegar
• 1 Tbs olive oil
• 1 tsp paprika
• 1/2 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt

Directions

1. Preheat the oven to 400ºF
2. Then, prepare the onion, carrot, bell pepper, squash, and tempeh.
3. Once chopped, combine the vegetables in a mixing bowl with the tomatoes and mix with the balsamic vinegar, olive oil, and seasonings (except for the fennel).
4. Spread the vegetables out onto a roasting pan and bake in the oven for about 30-35 minutes or until tender and roasted.
5. Meanwhile, bring the vegetable broth to a boil in a medium stovetop pot.
6. Once boiling, stir in the quinoa and fennel. Reduce heat to low.
7. Cover the quinoa with a lid and simmer on low heat for about 20-25 minutes or until cooked, stirring occasionally.
8. Once the quinoa is cooked, stir in the kale and allow it to wilt.
9. Serve the quinoa and kale with the roasted vegetables together and enjoy!

You may choose to serve this dish with a green goddess or tahini dressing if desired.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook