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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups onion yellow, chopped
- 1 teaspoons salt plus more to taste
- 3 pounds carrots cut into 1-inch pieces
- 2 teaspoons ginger fresh, grated
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin ground
- 1/8 teaspoon cinnamon ground
- 1/8 teaspoon allspice ground
- 1/8 teaspoon coriander ground
- 8 cups water or bone broth
- 1/8 teaspoon maple syrup optional
Ingredients
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Rate this recipe!
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Instructions
- In a 6 to 8-quart pot, heat the olive oil over medium flame. Add the onions with a pinch of salt and saute until golden. Add the carrots, ginger, curry, cumin, cinnamon, allspice, and coriander, and stir to combine. Deglaze the pan with 1 cup of water or broth, and then add the remaining 7 cups of liquid with 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.
- In a blender, puree the soup in batches, add 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. Taste- does it need a squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup?
- To make the cashew cream, grind the cashews in a mini food processor or nut grinder (some blenders are not powerful enough to turn nuts into cream so we give them a heat start). If you have a Vita-mix, skip this step. Put the water in a blender. Add the ground cashews, lemon juice, 1/4 teaspoon salt, and nutmeg. Blend until very smooth, about 3 minutes. To serve, ladle the soup into bowls and drizzle cashew cream on top.
Recipe Notes
Recipe by Rebecca Katz.