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Author Topic: Delicious Carrot ginger soup with cashew cream  (Read 3116 times)

Offline HavahH

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Delicious Carrot ginger soup with cashew cream
« on: October 09, 2009, 08:56:17 AM »
Carrot-Ginger soup with cashew cream
 ;D ;D ;D
Ingredients:
Soup:
3 pounds carrots washed and cut into 1-inch pieces
8-10 cups of cold water or magic mineral broth
1 teaspoon of sea salt
3 tablespoons extra-virgin olive oil
2 cups chopped yellow onions
2 teaspoons grated fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon cumin powder
1/8 teaspoon cinnamon powder
1/8 teaspoon allspice powder
1/8 teaspoon coriander powder
1 small pinch red pepper flakes
1/8 teaspoon pure maple syrup
pinch of nutmeg

Cashew cream:
1 cup raw cashews
1 cup water
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
pinch of nutmeg

Procedure:
1. To make the soup, in a 6-8 quart pot combine the carrots and the water.Cover and bring to a boil over medium high heat. Add the 1 teaspoon of salt decrease the heat to medium low .Cook until the carrots are very tender, about 20 minutes. Drain, reserving the cooking liquid and carrots in two separate bowls.
2. In the same pot, heat the olive oil over medium heat. Add onions with a pinch of salt and saute until golden. Add ginger, curry powder, cumin, cinnamon, allspice, coriander and red pepper flakes ans stir to combine. Deglaze the pan with 1 cup of the carrot cooking liquid. Add the carrots to the pot and mix well to coat with the onions and spices.
3. Let cool.....In a blender, puree 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. Does it need a squeeze of lemon , a pinch or two of salt or a drizzle of maple syrup?..add what it is lacking..
4. To make the cashew cream, grind the cashews in a mini food processor or nut grinder.(if you have a vita-mix skip this step). Put the water in a blender.Add the ground cashews, lemon juice, salt and nutmeg.Blend until very smooth, about 3 minutes. To serve, ladle the soup into bowls and drizzle cashew cream on top. Serves 8-10

Every time i make this soup it tastes SO delicious!! Please try it! It doesn't need the cashew cream if you dont want to mess with the extra step. Perfect for the coming winter days! :D

Offline CathyS

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Re: Delicious Carrot ginger soup with cashew cream
« Reply #1 on: October 09, 2009, 07:40:06 PM »
what is the magic mineral broth you mentioned in this recipe?

cathy

Offline HavahH

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Re: Delicious Carrot ginger soup with cashew cream
« Reply #2 on: October 09, 2009, 10:19:13 PM »
The recipe is from (i forgot to include this info..oops! :o) Rebecca Katz's cook book 'The Innercook'..If you Google magic mineral broth you'll see her recipe listed!

Offline CathyS

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Re: Delicious Carrot ginger soup with cashew cream
« Reply #3 on: October 14, 2009, 08:06:14 PM »
great, thanks for that.

Offline Catherine McConkie

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Re: Delicious Carrot ginger soup with cashew cream
« Reply #4 on: October 14, 2009, 09:03:24 PM »
It's from her book One Bite at a Time (Rebecca Katz) Also, her brand new one, called Cancer Fighting Kitchen, is now out. It's terrific!
C

Offline LisaBa

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Re: Delicious Carrot ginger soup with cashew cream
« Reply #5 on: October 15, 2009, 09:18:52 AM »
I like to add a little bit of nutritional yeast to the cashew cream to give it a "cheesiness". You can eat it on anything!!!