This rich and creamy soup is made with fresh broccoli, carrots and a cheesy cashew cream sauce making it dairy-free! It's inspired by one of my favorite soups at Panera Bread. Kid and husband approved :) Vegan, WFPB, Oil-free.
1 cup raw cashews, soaked
1 cup water
1 cup yellow onion, diced
3 garlic cloves, minced
½ teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
3 cups broccoli florets, chopped very small
1 cup shredded carrots
½ cup nutritional yeast
4 cups low-sodium vegetable broth
1 tablespoon white miso paste + 2 tablespoons water combined
1 teaspoon sea salt, or more to taste
8 twists freshly ground black pepper
2 tablespoons fresh lemon juice
FOR SERVING, OPTIONAL
Fresh parsley or basil
Crushed red pepper flakes
Make the cashew cream: To a high-speed blender, combine 1 cup water, cashews and nutritional yeast blending until smooth and creamy, about 1 minute. Set aside.
Saute the veggies: Heat a large soup pot over medium heat for one minute. Add onions and a pinch of salt cooking until soft and starting to brown, about 5 minutes stirring frequently. Add 1-2 tablespoons of water or broth as needed to prevent sticking.
Stir in garlic, turmeric, garlic powder and paprika cooking until fragrant, about 30-60 seconds.
Stir in broccoli, carrots, broth and cashew cream until well combined. Bring to a boil then reduce heat and simmer for 20 minutes or until soup has thickened and veggies are tender. Remove from heat.
Add miso and lemon juice: Stir in miso/water mixture and lemon juice. Taste and adjust, adding more salt and pepper as needed.
Garnish: Add lemon wedge, fresh herbs and crushed red pepper flakes if desired. Serve with crusty bread.