Carrot and Parsnip Soup with Tarragon Cashew Sour Cream

This recipe is for two soups served in a single bowl.  Both soups have similar viscosities, so when poured simultaneously from two ladles into one bowl, they remain separate. 

Beautiful presentation.  Serves 6.  Enjoy!  

 

Carrot and Red Pepper Soup

2 yellow onions chopped
3 cups chopped carrots
1/3 cup of dry white wine
¼ tsp sea salt
2 red bell peppers, roasted, peeled and diced
1 tsp dried thyme
1/3 tsp dried dill
3 cups vegetable stock
1/3 cup white miso
2 cups soymilk or rice milk or almond milk
¼ tsp cayenne pepper

In a soup pot, combine the onions, carrots, wine and sea salt.  Cook over medium heat for 10 minutes or until the liquid evaporates.  Add the red peppers, thyme, dill and stock.  Cover and simmer for 30-40 minutes.  Transfer to blender.  Add the miso and blend until smooth.  Return to pot and stir in ‘milk’.  Add cayenne.

 

Parsnip Soup

2 yellow onions chopped
3 cups chopped parsnips
1/3 cup of dry white wine
¼ tsp sea salt
1 tsp dried thyme
1 tsp dried tarragon
1/3 tsp ground nutmeg
2 cups vegetable stock
1/3 cup white miso
4 cups soymilk or rice milk or almond milk
sea salt and freshly ground pepper to taste

In a soup pot, combine the onions, parsnips, wine and salt.  Cook over medium heat for 10 minutes or until liquid evaporates.  Add the thyme, tarragon, nutmeg and stock.  Cover and simmer for 30-40 minutes.  Transfer to blender, add miso.  Blend until smooth.  Return to pot and stir in ‘milk’.  Add salt and pepper.

Into each serving bowl simultaneously ladle both soups, keeping the ladles close to the bowl.  Drizzle on the Tarragon-Cashew Sour Cream.

 

Tarragon Cashew Sour Cream

½ cup raw cashews
2 tsp light miso
¼ cup fresh lemon juice
¼ tsp ground nutmeg
1 cup water
sea salt to taste

In a blender, combine the cashews, miso, lemon juice, nutmeg and ½ cup of the water.  Blend to make a coarse, thick paste.  With the blender running, gradually add the remaining water until smooth.  Add salt to taste.   

Taken from The Millenium Cookbook, Eric Tucker & John Westerdahl