I love soup. Particularly veggie soups. And here is a new favorite of mine. The recipe is based on ingredients in a soup I had recently and really enjoyed. And I'm so pleased with how it turned out. Give it a try! I hope you like it.
ginger carrot and cashew soup
1 lb. carrots, sliced
1 Tbsp olive oil
1 clove garlic, minced
2 Tbsp grated fresh ginger
1/2 cup cashews
2 cups vegetable broth
1 can (13.5 oz) light coconut milk
In a skillet over low heat, toast the cashews until they begin to sweat and get a light brown color (about 3-5 minutes). Keep an eye on them--don't let them burn!
Add the olive oil and carrots to a medium sauce pan and heat over medium-high heat for about 10 minutes, or until the carrots turn a nice golden brown on the edges. Add the garlic, the cashews, and one tablespoon of the ginger and stir well, heating for an additional 3 minutes. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer the mixture, covered, for 20 minutes, or until the carrots and cashews are tender.
Once the carrots and cashews are tender, add mixture to a blender or food processor along with the coconut milk and last tablespoon of ginger and puree until smooth (you may want to add a tad more water if the mixture is too thick for your tastes). Once smooth, pour the soup back into your sauce pan and heat over low heat until warm. Serves 4.