SEATTLE — Aran Goyoaga is a Seattle-based cookbook author, food stylist, and photographer that focuses on the emotional component of food and everyday life through visual stories. Her newest cookbook "Cannelle et Vanille" (French for "Cinnamon and Vanilla") features all gluten-free recipes. Aran joins New Dat Northwest to demonstrate how to make a creamy pureed vegetable soup -- a delicious and satiating dish perfect for keeping us warm as we head into fall.

Aran Goyoaga's Roasted Carrot and Cashew Soup

Aran says, "I love a good pureed vegetable soup. They are creamy and simple, and then get topped with some crunchy bits and paired with dark, toasted bread for a satiating meal. Because the roasted carrots are so sweet, this soup needs all of the listed spices, as well as the acidity from lime juice or vinegar, for balance."


  • 2 pounds (1 kg) carrots, scrubbed and cut into 2-inch pieces 
  • 4 cloves garlic, peeled and crushed 
  • 1 medium shallot, quartered
  • 3 tablespoons coconut or extra- virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground 
  • black pepper
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon ground sumac, plus more for garnish
  • 1⁄2 teaspoon red pepper flakes 
  • 6 cups (675 g) vegetable stock 
  • 1⁄2 cup (80 g) raw cashews, divided
  • 1⁄2 cup (115 g) unsweetened cashew milk or coconut milk 
  • 2 tablespoons freshly squeezed lime juice or apple cider vinegar 


1. Preheat the oven to 400 degrees F. Place the carrots in a large bowl with the garlic, shallot, olive oil, salt, black pepper, coriander, sumac, and red pepper flakes. Toss everything together and transfer to a baking sheet large enough for the carrots to fit in a single layer. Bake for 30 to 40 minutes, or until tender. 

2. Meanwhile, heat the vegetable stock in a saucepan over low heat and keep warm. 

3. Toast the cashews in a small dry skillet until fragrant, then transfer 1⁄4 cup of them to a high-speed blender, reserving the rest for garnish. Add the cashew milk and puree. 

4. Puree the soup in two batches if necessary, combining about half the stock, carrots, and cashew puree in each batch and stirring everything together again before serving. Taste the soup and adjust the seasoning if needed. Add the lime juice, give the soup one last blend, and serve immediately while warm. Top with the remaining 1⁄4 cup toasted cashews, drizzle with olive oil, and sprinkle with a little sumac. 

©2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood by permission of Sasquatch Books.

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