Creamy Summer Squash-Carrot(Roasted) Soup | Vegan(No Cream)Soup

Summer squash-Carrot soup is a rich and creamy soup but without cream in it.This soup is made by roasting the veggies in oven and then blending this to a puree.Soups are our family favorite especially in rainy days.Spring was pretty cold this year compared to last year and that's the time I made this soup and hibernated over the drafts.Now,when the rains started again and when one of my blogger friend posted a similar recipe which reminded me of this soup.My elder son loved the son though younger had it too but didn't demand a second serving.He didn't favor that much as he likes clear soup than the creamy ones.In this soup,I used cashew paste instead of cream and that definitely added to the creaminess of the soup and was definitely rich.This is the first time I used cashew paste in a soup and I think its good for a change instead of cream especially for vegans.The original recipe was with golden zucchini and summer squash which I replaced with carrots and summer squash.Carrots gave a nice color and sweetness to the soup.Try this and enjoy with your loved ones !!

 Preparation time~10 mins
Cooking time~1 hour 15 minutes
Serves ~ 4 adults
Recipe source~hummusapien
Ingredients
yellow squash 2
carrots 2
cashews 1/4 cup (around 18-20)
vegetable broth 4 cups
garlic 1 clove
oil 2 tbsp + 1tsp
salt to taste
pepper powder to taste
for garnish
dry mint leaves 1tsp

Method

• Soak the cashews in warm water for an hour.Grind this by adding little water to a smooth paste.
• Wash and cut the yellow squash in roundels.Peel and wash the carrots,cut in rounds.Mix both with 2tbsp of oil and lightly salt.Spread on a baking tray.Pre heat oven to 400 degrees F and bake in oven for 45 minutes until its slightly roasted flipping half way through.

(A few steps of making)

• Heat a pan and add the 1 tsp of oil.Add the grated or finely chopped garlic.Saute until fragrant.Add in the roasted veggies and vegetable broth.Bring to a boil and cook for 20-30 minutes.
• Add the cashew paste on slow heat and switch off flame.Let it cool,blend the veggies in the bowl or if using a mixer then strain the veggies and add to the blender to make a smooth paste.
• Add to the strained vegetable broth.Bring this again to a boil and let it thicken for 5 mins.Switch off flame,add salt and pepper to taste.
• Serve hot with a garnish of dry mint leaves,enjoy !!

NOTES
* You can blend the carrot-summer squash mixture with vegetable broth without the cashew paste to a smooth puree and then finally add cashew paste when boiling again.
*You can reduce the cashew paste as the soup was very thick if you like it slightly thinner.
* You can even add cream instead of cashew paste.In that case,add after adding the pureed carrots-summer squash mixture just before serving so that it doesn't get curdled.
* You can make this soup with summer squash or carrots alone too.
* Adding dry mint leaves is strictly opotional,I somehow love that flavor and so used.

You may also be interested to check out a few more soup recipes,till we meet next with another recipe-
* Cream of Mushroom Soup
* Egg Drop Soup
* Chicken Corn Soup
* Cream of Celery Soup
* Tomato Soup
* Chicken Noodle Soup