Friday, February 22, 2008

Ginger Carrot Soup

Sometimes I make this soup and I think it's the perfect delicious healthy spa style meal. Other times I just think it's just OK. The cashews are good in here even though they seem weird. I've made it without the dried mint before and it still worked. You can serve cornbread with this soup for a healthy lunch.



2 lbs carrots

4 c water

1 T olive oil

1 ½ c chopped onion

2 cloves garlic, minced

2 T grated ginger

1 ½ tsp salt

1/4 tsp each:


ground fennel


all spice

dried mint

3-4 T lemon juice

1 c toasted cashews

1. Cut carrots into 1-inch chunks. Put in a medium sauce pan with water and salt, cover, bring to a boil. Simmer until very tender. (10-15 minutes)

2. Heat the oil in a small skillet. Add onions and saute over medium for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low and continue to saute 8-10 minutes until well mingled and onions are very soft. Add lemon juice.

3. Puree everything (including cashews) in food processor in batches. Rewarm before serving. Alternatively, blend with an immersion blender in the saucepan off heat. Pass buttermilk for drizzling. (Optional) Cashews only keep for a day or so in the fridge before getting soggy. This soup will not freeze.

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