Carrot Soup, Gluten-Free & Dairy-FreeServes 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.