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Thai Ginger Soup with Cashews

Ginger and chili lend a zesty flavor to this soup, while cashews give it a hearty creaminess.

Submitted By:

Dietary Interests: Low Calorie , Mediterranean , Nutritarian , Vegan , Vegetarian

Allergens: Nuts

Yield:

1 ⅖ l (4 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1.4 l (4 servings)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

600 ml (2 servings)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 480 ml (2 cups) water
  • 100 g (1 medium) carrot, halved
  • 100 g (1 cup) cabbage, chopped
  • 100 g (1 stalk) celery stalk, halved
  • 140 g (1 medium) red bell pepper, seeded
  • 150 g (1 small) zucchini, cubed
  • 10 g (1 ) green onion
  • 15 g (1 ) slice lime, 1/4" thick
  • (1 ) garlic clove, peeled
  • (1 Tablespoon) fresh ginger root
  • (1 ) red chili pepper
  • 125 g (1 cup) cashews
  • (1 Tablespoon) fresh cilantro leaves
  • (1 teaspoon) honey, optional
  • (1 ) vegetable bouillon cube

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavor. If you do not like spicy food, you may leave the chili pepper out of the soup.

Ingredients

  • 480 ml (2 cups) water
  • 100 g (1 Tablespoon) carrot, halved
  • 100 g (1 cup) cabbage, chopped
  • 100 g (1 Tablespoon) celery stalk, halved
  • 140 g (1 Tablespoon) red bell pepper
  • 150 g (1 Tablespoon) zucchini, cubed
  • 10 g (1 Tablespoon) green onion
  • 15 g (1 slice) lime
  • Tablespoon (½ Tablespoon) clove
  • Tablespoon (1 Tablespoon) fresh ginger root
  • Tablespoon (1 Tablespoon) chili pepper
  • 125 g (1 cup) cashews
  • Tablespoon (1 Tablespoon) fresh cilantro leaves
  • Tablespoon (1 teaspoon) honey, optional
  • Tablespoon (1 Tablespoon) bouillon cube

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid. Serve immediately.

Chef's Notes

Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavor. If you do not like spicy food, you may leave the chili pepper out of the soup.

Ingredients

  • 240 ml (1 cup) water
  • 50 g (½ medium) carrot, halved
  • 50 g (½ cup) cabbage, chopped
  • 50 g (½ stalk) celery stalk, halved
  • 70 g (½ medium) red bell pepper, seeded
  • 75 g (½ small) zucchini, cubed
  • 5 g (½ ) green onion
  • 7 g (1 ) slice lime, 1/8" thick
  • (½ ) garlic clove, peeled
  • (½ Tablespoon) fresh ginger root
  • (½ ) red chili pepper, seeded
  • 60 g (½ cup) cashews
  • (½ Tablespoon) fresh cilantro leaves
  • (½ teaspoon) honey, optional
  • (½ ) vegetable bouillon cube

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.

Chef's Notes

Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavor. If you do not like spicy food, you may leave the chili pepper out of the soup.