Carrot Ginger & Cashew Soup

This spring-season comfort soup is loaded with distinctive flavors and antioxidant-rich ingredients. The blended cashews add a creamy dimension to this soup, along with muscle-fueling protein and heart-healthy oils.

1 1/2 pounds carrots, raw (peeled and washed)
2 tablespoons olive oil or butter
1 medium yellow onion, chopped
1/4 cup gingerroot, finely chopped
3 cloves garlic, minced
7 cups vegetable broth
1 cup dry white wine (optional)
1 1/2 cups cashew nuts, unsalted and either raw or dry-roasted
2 tablespoons lemon juice (orange juice may be substituted)
Curry and/or coriander powder, one pinch or to taste
Salt and pepper, to taste
Fresh chives or parsley for garnish

1. Peel and cut carrots into half-inch pieces. Place oil or butter in large stock pot over medium heat.
2. Add onion, ginger, and garlic; saute for about 15 minutes. Add broth, carrots, and (if using) wine. Heat to boiling.
3. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 minutes).
4. Puree in blender with cashews. Season with juice, curry, coriander, salt, and pepper, as desired. Serve hot or cold with garnish.

Serves 6

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