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Combining something sweet with a fat is almost always an equation for palette-pleasing success. Traditional baked desserts combine butter and brown sugar, frozen treats mix cream with corn syrup or sugar, pies lure you with butter and sweet fruits, and even our typical caffeine addictions are best with half-and-half and cream.
Though I try to refrain from indulging in this combo daily, I’ve found that many of my healthy meals have the same equation of sweet + fat = delicious. For instance, my favorite afternoon snack is an avocado with raisins and sea salt, my morning smoothie includes scoops of almond butter or avocado and banana, and even the nutrient-dense raw trail mix that’s a mainstay in my purse satisfies with that wonderful combo.
A sugar-sweet cantaloupe fresh from the farmers market doesn’t need much more than a sharp knife and a spoon in the heat of the summer, so I figured the addition of something creamy would make the soup soar. A tangy kick of lemon and snip of fresh herbs from the garden make this seven-ingredient dish a quick, simple option perfect for anytime of the day and for anyone with a craving for something a little indulgent.
Creamy Cantaloupe Cashew Soup 4 to 8 servings
2/3 cup raw cashews
4 cups cubed cantaloupe
1/3 cup almond milk
Juice of half a lemon
1-inch piece of ginger, peeled and halved
6 large basil leaves, plus more for garnish.
½ tsp. sea salt
• Soak the cashews 4 to 8 hours, then drain and rinse them.
• Place all ingredients in a high-powdered blender or food processor and blend until ultra smooth. Pour into bowls and garnish with fresh basil.
This article appears in August 2014.