Tuesday, January 8, 2013

Carrot, Ginger, Cashew Soup

I was sick in Taos and was craving soup. Carrot ginger appealed, but I couldn't settle on a recipe. I found a couple of recipes I liked from Moosewood Cookbook and Oh She Glows and combined them. The soup turned out amazing. It was seriously delicious. I highly recommend you give it a try. Raw cashews are a great thing to keep on hand. I use them in salad dressings all the time. Just start soaking them before you begin the soup and they'll be ready in time. An immersion blender really saves you some trouble if you have one. I hope you give the recipe a try.

Carrot, Ginger, Cashew Soup

Ingredients
1-2 tsp coconut oil (or extra virgin olive oil)
2 cloves garlic, minced
1 1/2 cups sweet onion, diced
2 pounds carrots, peeled and chopped into one inch pieces
1/4 teaspoon cumin
1/4 teaspoon ground fennel
1/4 teaspoon cinnamon
1/4 teaspoon allspice
5 cups vegetable broth, plus more if needed
2-3 tbsp freshly grated ginger, to taste
3/4 cup raw cashews, soaked in water
3-4 tablespoons lime juice
salt & pepper, to taste

1. Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.

2. Add in the carrots,spices, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.

3. Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender.

4. Taste and add more ginger, along with salt and pepper if desired. Stir in lime juice and remove from heat.

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