Cream of White Bean, Carrot & Ginger Soup with Cashews

PREP AHEAD Chop vegetables: onion, ginger, garlic, carrots Chop toppings: cashews, chives           NOTES *Serve with a side salad or saut

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan on medium heat and sauté the onion until softened, 2 to 3 minutes. Add the ginger and garlic and sauté 1 to 2 minutes, until fragrant.

Step 2

Add the broth, beans, water, carrots, bay leaves, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes. Remove the soup from the heat and discard the bay leaves. Puree the soup using an immersion blender or food processor.

Step 3

Serve topped with cashews and chives. (to be split in 6 to cover all servings)