Carrot-Ginger Soup with Cashew Cream

2 tbsp extra virgin olive oil
2 cups yellow onions
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
for the soup
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.
Add the carrots, ginger, cumin, cinnamon, turmeric, and red pepper flakes and stir to combine.
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.
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.
Return to the pot, add the maple syrup, and reheat slowly.
for the cashew cream
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.)
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
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.”