T'is the season for warm, yummy and healthy soups. So, I wanted to share this yummy gluten free and dairy free recipe that my partner so lovingly perfected.
For the soup:
2-3 lbs of carrots
8 cups of veggie broth (easy to make, see tip below)
2 Tbsp Olive oil
1 large or 2 medium onions chopped
2-3 tsp freshly grated ginger
½ tsp curry power
¼ tsp ground cumin
1/8 tsp each of coriander, allspice, and cinnamon
1 tsp sea salt or to taste
Optional: pinch of red pepper flakes
For the cashew cream:
1 cup raw cashews
1 cup water
2 tsp fresh lemon juice (1 lemon)
¼ tsp salt
Pinch of nutmeg
Heat oil in a large pot, at least 6 quarts, and sauté onion with a pinch of salt until golden. Add carrots, ginger, all the spices, and stir to combine. Let the flavors bloom for a minute or two, then add most of the broth. Cook for 20 – 30 minutes, until the carrots are soft. Transfer to a blender or use an immersion blender to puree the mixture. Add remaining broth if needed to reach a smooth, bisque-like consistency.
For the cashew cream, put 1 cup cashews and 1 cup water into a blender, along with the lemon juice, salt and nutmeg. Blend until smooth and creamy, 2 – 3 minutes depending on your blender.