Ingredients:
2 tablespoons olive oil
2 cups chopped yellow onions
3 pounds carrots, washed and cut into 1-inch pieces
2 teaspoons grated fresh ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1 small pinch red pepper flakes
8 cups vegetable broth
1 teaspoon sea salt
1/8 teaspoon maple syrup
Directions:
1. In a 6-8 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 with1 cup of the broth then add the remaining 7 cups and 1 teaspoon salt. Cook until the carrots are tender, about 20 minutes.
2. In a high speed blender, blend the soup in batches, adding the cooking liquid first, then the carrots. Blend until very smooth! Add additional liquid to reach desired thickness. Return to the pot, add the maple syrup, stir and reheat slowly.
3. Serve with a drizzle of the cashew cream over the top of the soup for an extra treat. YUM!
Serves 6-8
CASHEW CREAM
Makes about 1½ cups
Ingredients:
1 cup raw cashews
1 cup water
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/16 teaspoon freshly grated nutmeg
Directions:
1. Grind the cashews in a mini food processor, nut or coffee grinder to give them a head start. Put the water in a blender and add the lemon juice, salt, ground cashews, and nutmeg, and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience!