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Bohemian Soupsody: Carrot-Ginger Soup with Cashews

We’re trying have more meatless meals around here. I’m also into making meals that stretch, so this lead me to soups. Thus begins the soups series I’ll call “Bohemian Soupsody,” though the hubs suggested “Soupsapalooza.”

So anyway, on with Soupsody.

Soups are great, they are a budget-friendly meal that you can stretch by pairing them with delicious sandwiches or soup add-ins. And don’t even get me started on the leftovers. I often find that the flavors are more intense the next day after having time to develop.

The first soup: Carrot Ginger Soup with Cashews. How did I end up here? I tried the Pacific’s version of this soup, and I’d never had anything like it before. I wanted to find an at-home recipe. I tried two different versions and this one was delicious, though not a perfect match. Usually when a dish includes ginger, it is paired with lime juice, however this version uses lemon juice which meant a brighter soup.

Note to soupers: If you plan on making soups, invest in an immersion blender and you’ll no longer need to pour hot soups in and out of a blender. Woot!

Carrot Ginger Soup with Cashews

(from SavoryAndSweet.net and adapted from The New Moosewood Cookbook)

2 lb. carrots, peeled and cut into 1 inch pieces
3 cups water
1 Tablespoon olive oil
1-1/2 cups chopped onion
2 cloves garlic, minced
2 Tablespoons freshly grated ginger
1-1/2 teaspoons salt

1/4 teaspoon cumin
1/4 teaspoon ground fennel
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon dried mint* (I skipped this)

3-4 Tablespoons fresh lemon juice
1/2 can coconut milk (I added this)
3/4 cup toasted cashews

Toast the cashews in a dry skillet over medium heat, stirring often to prevent burning. Pour them out of the pan once golden and allow to cool.

Place the carrots in a medium saucepan and add the water. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes or more).

Heat the olive oil in a small pan. Add onion and cook over medium heat until translucent. Lower the heat. Add ginger, salt, and spices. Continue to saute for another 8-10 minutes, until the onions are soft. Add garlic and cook until fragrant (1 minute). Stir in lemon juice.

Combine the spice-onion mixture with the carrots and the toasted cashews (reserving some for garnish). Use a blender to puree the mixture until smooth. Add the coconut milk and blend a bit more. Serve garnished with a few toasted cashews. (Serves 8-10)

So what’s next for Soupsody? Lentils!!!

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
5 Responses to “Bohemian Soupsody: Carrot-Ginger Soup with Cashews”
  1. Kelsey says:

    I liked this when you made it for us! Only complaint, my appetite was not very big that day so I couldn’t eat it all! Otherwise, very yummy! 😀

  2. edie brous says:

    “1/2 CAN of coconut milk” – what size can? how many ounces is this?

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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