Carrot-Ginger Soup + Cashew Cream
Makes about 2 quarts
2 tablespoons extra virgin olive oil
1½ cups chopped yellow onions
3 pounds carrots washed and cut into 1-inch pieces
2 teaspoons grated fresh ginger, or 1 teaspoon ground
¼ teaspoon ground cumin
1/8 teaspoon ground cinnamon
¼ teaspoon Turmeric
6 cups Magic Mineral Broth
Sea Salt
1⁄8 teaspoon maple syrup
Spritz of Meyer Lemon or Orange
In a 6- to 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, and turmeric and stir to combine. Deglaze the pan with ½ cup of or broth, then add the remaining 5½ cups of liquid and ½ teaspoon of salt. Cook until the carrots are tender, about 15 minutes. In a blender, purée the soup in batches, adding 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. You might want to add more salt and a spritz of lemon.
It’s beautiful and delicious with a dollop of Cashew Cream!
Cashew Cream
Makes about 3 ½ cups
1 cup raw cashews
1 cup water
1 teaspoons freshly squeezed lemon juice or orange juice
¼ teaspoon sea salt
1⁄8 teaspoon freshly ground nutmeg
Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.) Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.
Reprinted with permission from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.