Gingered Carrot Soup

Serves: 6 to 8
Preparation time: 20 to 30 minutes

This is a thick creamy puree that can be made with no dairy products. This soup keeps and freezes very well, and it doesn’t suffer form repeated reheating. Serve this as thick sauce over rice for a simple supper or eat it as a soup.


Ingredients:
2 lbs. Carrots
4 cup water
1 tbs. Butter or oil
1 ½ cups chopped onion
2 medium cloves garlic, minced
2 tbs. Freshly grated ginger
1 ½ tsp. salt

¼ tsp each: cumin
ground fennel
cinnamon
allspice
dried mint
3 to 4 tbs. Fresh lemon juice
1/3 cup almond butter or 1 cup lightly toasted cashews

Directions:
1) Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water, cover, and bring to a boil. Lower the heat, and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces).

2) Meanwhile heat the butter or oil in a small skillet. Add onions, and sauté over medium heat for about 5 minutes. Add garlic, ginger salt, and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

3) Use a food processor or blender to puree everything together ( including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle, and heat gently just before serving.