3 pounds carrots washed and cut into 1 inch pieces
8 cups of cold water or vegetable broth
1 teasp. sea salt
2 tbl. olive oil
2 c. chopped onions
2 teasp. grated ginger
1/4 teasp. curry powder
1/8 teasp. cumin
1/8 teasp. cinnamon
1/8 teasp. ground allspice
1/8 teap. ground coriander
1 small pinch of red pepper flakes
1/8 teasp. maple syrup (optional)
1 cup raw cashews
1 cup water
2 teasp. fresh lemon juice
1/4 teasp. sea salt
Pinch of freshly grated nutmeg
In a 6-8 quart pot, heat the olive oil over medium heat, combine the carrots and the water. cover and bring to a boil over medium high heat. Add the onions with a pinch of salt and sautee until golden. Add the carrots, ginger, curry, cumin, cinnamon, allspice, coriander and red pepper flakes and stir to combine. Deglaze the pan with 1 cup of water or brtoh adn then add the remaining 7 cups of liquid with 1 teasp. of salt. Cook until the carrots are tender, about 20 minutes.
In a blender,puree the soup in batches. Blend until smooth. Add additional liquid to reach the desired thickness. Return to the pot and add the maple syrup and reheat slowly.
To make the cashew cream, grind the cashews in a mini food processor or nut grinder. If you have a vitamix you can skip this step. Put the water in a blender. Add the ground cashews, lemon juice, salt and nutmeg. Blend until very smooth. to serve ladle the soup into bowls and drizzle the cream on top.
Remember to put a towel on top of the blender lid before you turn it on. Do not fill the blender more than 2/3 full!
Carrot-Ginger Soup with Cashew Cream from Rebecca Katz, Recipe from One Bit at a Time
I was given this soup through my school. I have made it countless times. The blend of flavors are wonderful and it is a beautiful bright orange. The cashew cream is a must!