Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 piece 2-inch fresh ginger root, peeled and finely diced
- 4 cloves garlic, minced
- 1/2 pound carrot, peeled and chopped
- 4 cups Pacific Foods® Organic Vegetable Broth
- 2 cans (about 15 ounces each) white cannellini beans, drained and rinsed
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 cup toasted cashews to serve
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Instructions
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Step 1
Add olive oil to a large pot over medium heat. Add onions and saute until translucent, about 3-5 minutes. Stir in garlic and ginger and saute for 3 minutes.
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Step 2
Add carrots, white beans, vegetable broth, salt and pepper. Bring soup to a boil, cover with a lid, reduce to a simmer, and cook for 20-25 minutes, or until carrots are fork tender.
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Step 3
Using an immersion blender, or carefully transferring the soup to a high speed blender, blend the soup until thick and pureed. Divide soup between bowls and garnish with toasted cashews and cilantro. Enjoy!
