Carrot and cashew soup
¼ cup raw cashews
½ cup boiling water
1 pound carrots, peeled and roughly chopped
1 teaspoon olive oil
½ yellow onion, chopped
1 garlic clove, chopped
1 teaspoon ground cumin
2 cups chicken or vegetable broth (or water), hot
2 tablespoons lemon juice or lime juice
1 teaspoon curry powder (or other favorite spice: 5 spice, smoked paprika)
salt and pepper
½ cup boiling water
1 pound carrots, peeled and roughly chopped
1 teaspoon olive oil
½ yellow onion, chopped
1 garlic clove, chopped
1 teaspoon ground cumin
2 cups chicken or vegetable broth (or water), hot
2 tablespoons lemon juice or lime juice
1 teaspoon curry powder (or other favorite spice: 5 spice, smoked paprika)
salt and pepper
Instructions:
Pour the boiling water onto the cashews and allow to sit for 15 minutes while you make the rest of the soup. In a heavy medium soup pan, sauté the carrots and onion in the olive oil over medium heat until onion begins to soften, about three minutes. Add the garlic and cumin and cook until fragrant, another two minutes. Add 2 cups of broth and bring to a boil over medium high heat. Reduce heat to low and let simmer until carrots are very tender, about 15 minutes. If in a hurry, add one cup of ice cubes to the pot once carrots are cooked. Drain the cashews and place them into the blender and pour the somewhat-cooled carrot mixture, curry powder, lemon juice into the blender. Carefully blend until very smooth and creamy. Add up to one cup more water to achieve the desired consistency. Add salt and pepper to taste.