Thai Ginger Soup with Cashews
Ginger and chili lend a zesty flavor to this soup, while cashews give it a hearty creaminess.
- 2 cups (480 ml) water
- 1 carrot, halved
- 1 slice cabbage
- 1 stalk celery, diced
- 1 slice red bell pepper
- 1 slice zucchini
- 1 green onion, diced
- 1 slice lemon, peeled, seeded
- ½ garlic clove, peeled
- 1 inch (3 cm) fresh ginger root
- 1 slice chili pepper
- 1 cup (125 g) raw cashews
- 1 Tablespoon fresh cilantro leaves, chopped
- 1 teaspoon honey
- 1 vegetable bouillon cube
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 5 minutes or until heavy steam escapes from the vented lid.
- Serve immediately.
|Serving Size||1 cup (250 ml)|
|Amount Per Servings|
|Total Fat||9 g|
|Saturated Fat||2 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||2 g|
Thai Ginger Soup with Cashews is rated out of 5 by 3.
Rated 5 out of 5 by Kaz2009 from Quick and yummy! What a great soup it took me about 10 minutes from start to finish. So yummy!
Date published: 2016-01-11
Rated 5 out of 5 by KHicks74 from Delicious! I saw this recipe being made at a demonstration and tried to recreate at home. The result was awesome. The cashews make this so creamy and you can put more or less ginger and garlic in it depending on how spicy you like it. The recipe says it takes 15 minutes but I was done in under 10.
Date published: 2016-11-15
Rated 5 out of 5 by Benski from Soupa This is a delicious soup. Nice if you like Asian flavours and very creamy thanks to the cashews. I added a little more chilli and garlic as I prefer extra spicy!
Date published: 2017-01-05
Why do Vitamix recipes use metric? They are very difficult to convert--takes more time to convert than it does to actually make the recipe!
Metric measurements are the best way to get an accurate weight or volume measurement.
Date published: 2017-05-29
When I made this soup it was so frothy! So much foam! What did I do wrong and how can this be avoided?
Some soups will be a bit frothy due to the ingredients inside, one suggestion is to save some liquid for the end and add it during the last 30 seconds of the blend. You can also try skimming the top froth off of the mixture.
Date published: 2016-07-19
I made Thai soup today and followed the recipe Unfortunately when the soup was made it tasted "bitter" and did not like it. Any suggestion to why it turned out that way
There are a few things that can be done to fix the bitter taste: First use lemon juice instead of the slice of lemon. The lemon peel has a bitter flavor that you may not care for, but the acidity from the lemon is critical. Second: use less fresh onion and garlic both of these flavors are enhanced by the blending process and can have a bitter flavor to the soup. Finally the cabbage used can also have add a bitter flavor, try a milder cabbage like Savoy.
Date published: 2017-02-09