I’ve been feeling carrots lately. I’ve made a watered down version of this soup twice since January; (literally watered down; I skipped the chickpeas and the pita and the zatar and the veggie stock, and just made it with water; still totally delicious). And this weekend I decided to invent my own pureed carrot soup with just a few simple ingredients:
Carrots, ginger, cashews, water. C’est tout.
Cashew Ginger Carrot Soup
3 large carrots, chopped thinly
1/4 c cashews
1 inch ginger, grated
2-3 c water, depending on how thick you like your soup
Chop carrots and place in a pot. Add cashews. Grate ginger into the pot. Add water and bring to a boil. Simmer until the carrots are tender. Use an immersion blender (or pour into a standing blender) and blend until smooth.
Excellent spice toppings: cinnamon, cayenne pepper, pinch salt.
Have you been enjoying a particular soup lately?