From Catherine McConkie, culinary nutritionist & chef instructor
 extra virgin olive oil2 tbsp
 yellow onions2 cups
 sea salt 1/2 tsp
 carrots3 lbs
washed and cut into 1-inch pieces
 fresh ginger2 tsp
grated, or 1 teaspoon ground
 ground cumin 1/4 tsp
 ground cinnamon 1/8 tsp
 turmeric 1/2 tsp
 red pepper flake1 pinch
 Magic Mineral Broth8 cups
recipe here, could also use water
 sea salt1 pinch
 maple syrup 1/8 tsp
  raw cashews2 cups
 water2 cups
 lemon juice2 tsp
freshly squeezed, or orange juice
 sea salt1 tsp
 nutmeg 1/8 tsp
freshly ground


6- to 8-quart pot
mini food processor or nut grinder
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.

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."


One Bite at a Time by Rebecca Katz