Carrot-Ginger Soup with Cashew Cream

ingredients
all
2 tbsp extra virgin olive oil
2 cups yellow onions
chopped
1/2 tsp sea salt
3 lbs carrots
washed and cut into 1-inch pieces
2 tsp fresh ginger
grated, or 1 teaspoon ground
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/2 tsp turmeric
1 pinch red pepper flake
8 cups Magic Mineral Broth
recipe here, could also use water
1 pinch sea salt
1/8 tsp maple syrup
2 cups raw cashews
2 cups water
2 tsp lemon juice
freshly squeezed, or orange juice
1 tsp sea salt
1/8 tsp nutmeg
freshly ground
cookware
for the soup
1
In a 6- to 8-quart pot, heat the olive oil over medium heat. Add the onions with a pinch of salt and sauté until golden.
2
Add the carrots, ginger, cumin, cinnamon, turmeric, and red pepper flakes and stir to combine.
3
Deglaze the pan with 1 cup of water or broth, then add the remaining 7 cups of liquid and 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.
4
In a blender, purée the soup in batches, adding the cooking liquid first and then the carrots. Blend until very smooth. Add additional liquid to reach the desired thickness.
5
Return to the pot, add the maple syrup, and reheat slowly.
for the cashew cream
6
Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.)
7
Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.
source: One Bite at a Time by Rebecca Katz
notes
Reprinted with permission from One Bite at a Time. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.”