Saturday, November 14, 2015

Carrot Soup, Gluten-Free & Dairy-Free

Serves 4
4    cups chopped carrots
1     cup chopped onion
3    small garlic cloves, minced
1     teaspoon grated fresh ginger root
1     tablespoon extra-virgin olive oil
½    teaspoon turmeric
1     teaspoon coriander
1     teaspoon cumin
¼    teaspoon curry powder
½    teaspoon kosher salt
¼    teaspoon ground black pepper
2     cups chicken stock
1      cup water
1      tablespoon cashew butter (can substitute peanut butter)
1      tablespoon lemon juice
cashews for garnish
1.  In medium stockpot sauté carrots, onion, garlic and ginger for 5 minutes in oil.
2.  Add turmeric, coriander, cumin, curry, salt and pepper.  Stir for a minute to release aromatics in spices.  Add chicken stock and water and bring to a simmer.  Simmer uncovered for 20 minutes or until carrots are tender.
3.  Puree soup in a blender or with a hand-held emersion blender.
4.  Stir in cashew butter and lemon juice.  Taste soup and season with salt and pepper if necessary.  Garnish with cashews.