Curried Carrot Soup with Cashew Ricotta Dumplings
 
 
Author:
Serves: serves 3
Ingredients
soup
  • 1 lb carrots, chopped
  • 1 medium yellow onion, chopped
  • 1½ Tbsp olive oil
  • 4 cups vegetable stock
  • 1 tsp curry powder
  • 2 bay leaves
  • salt, pepper to taste
dumplings
  • ¾ cup raw cashews
  • ¼ tsp salt
  • 1½ tsp lemon juice
  • ⅓ cup rolled oats
  • ⅓ cup + 1 Tbsp oat flour
  • 1 tsp baking powder
  • 1 Tbsp butter or Earth Balance
  • ¼ tsp chopped fresh thyme
Instructions
  1. Soak cashews in warm water for 30 minutes while you prepare the soup.
  2. Heat olive oil in a large saucepan over medium heat. Add carrots and onion and cook for 10 minutes. Add vegetable stock, curry powder, bay leaves, and a palmfull of black pepper. Let simmer for 15 minutes, or until carrots are soft. Puree soup in a blender and return to the saucepan.
  3. Make the dumplings: Drain the cashews and place in a food processor with salt and lemon juice. Whiz until grainy, ricotta-like texture is formed. Add rolled oats and pulse several times until oats are a little broken up.
  4. Empty ricotta mixture into a bowl and stir in oat flour, baking powder, and thyme. Using your fingers, work in the butter (or substitute). Form into 12-14 small balls, about ¾ of an inch in diameter.
  5. Drop dumpling dough balls into the soup, leaving space between them. Cover and simmer on low heat for 15 minutes, until dumplings have doubled in size.
  6. Carefully ladle dumplings into bowls and pour over soup. Enjoy with a few good grinds of black pepper.
Recipe by Veggie Ninjas at https://www.veggieninjas.com/curried-carrot-soup-with-cashew-ricotta-dumplings/