Carrot Ginger Soup with Cashews

This soup was an assignment for my master's degree in Health and Nutrtion. Gotta love those!  I was hesitant to cook it, because I've never liked cooked carrots, nor creamy soups, but it was scrumptious!  I decided to “doctor” the recipe to my liking.  I did not puree the soup in a blender (leaving it as a clear broth-type soup) and only cooked the carrots until al dente’.  

Because the recipe appeared Asian in flavor, I also added 8 oz of baby bella mushrooms and some chopped radishes.  I omitted the maple syrup, curry, and coriander.  Instead of making the cashew cream, I added the lemon juice and nutmeg to the broth.  The broth simmered for about 30 minutes.  I used roasted cashews as a crouton-like garnish to the soup.  Every spoonful that contained a cashew was extra delicious!  

With my first bite, I wanted to add some additional sea salt, but I hesitated in fear it would overpower the subtle flavors within.  By the bottom of the bowl, I was glad I didn't add more salt.  The carrots and onions were sweet, but not too sweet.  The ginger was subtle, but lovely.  The mushrooms were rich with flavor and gave the soup a nice substance.  I tried to imagine what type of meat or protein would be best to add to the soup. I concluded that shrimp would be good, but none was really necessary.   I found the soup easy to digest and it warmed me up on a cloudy, rainy day.

The cashews and olive oil contributed healthy fats to the soup, mostly mono-unsaturated.  The cashews contained the nutrients magnesium, vitamin K, copper, zinc, and iron.  The vegetables contributed the carbohydrates to the soup, in addition to their many nutrients.  The carrots contained vitamin A, potassium, and fiber.  The onions contained vitamins B6 and C, sulfur, and chromium.  The mushrooms contained niacin, selenium, and riboflavin.  The fresh ginger had anti-inflammatory properties and also promoted the production of bile to aid in digestion.   The mushrooms and cashews also contained modest amounts of protein.
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Carrot-Ginger Soup with Cashew Cream

(By Rebecca Katz) 
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Prep Time: 15 minutes 
Cook Time: 30 minutes 
Storage: Refrigerate for up to 5 days. Freeze for up to 2 months. 
4-6 large servings

Ingredients 
• 2 tablespoons extra virgin olive oil 
• 2 cups yellow onion, chopped 
• 1 tsp sea salt 
• 3 pounds carrot, cut into 1-inch pieces 
• 2 teaspoons grated fresh ginger 
• 1/2 teaspoon curry powder 
• 1/4 teaspoon ground cumin 
• 1/8 teaspoon ground cinnamon 
• 1/8 teaspoon ground allspice 
• 1/8 teaspoon ground coriander 
• pinch of red pepper flakes 
• 8 cups cold water or magic mineral broth 
• 1/8 teaspoon maple syrup (Optional for this recipe)
 
Cashew Cream: 
• 1 cup cashews 
• 1 cup water 
• 2 teaspoons fresh lemon juice 
• pinch of nutmeg 

Instructions 

1. *In a 6- to 8-quart pot, heat the olive oil over medium flame. Add the onions with a pinch of salt and saute until golden. 
2. *Add the carrots, ginger, curry, cumin, cinnamon, allspice, coriander, and red pepper flakes and stir to combine. 
3. *Deglaze the pan with 1 cup of water or broth, and then add the remaining 7 cups of liquid with 1 teaspoon of salt. 
4. *Cook until the carrots are tender, about 20 minutes. 
5. *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. 
6. *Return to the pot, add the maple syrup, and reheat slowly. 
7. *Taste- does it need a squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup? 

To make the cashew cream, grind the cashews in a mini food processor or nut grinder (some blenders are not powerful enough to turn nuts into cream, so we give them a head start). (If you have a Vita-mix, skip this step.) 

Put the water in a blender. Add the ground cashews, lemon juice, 1/4 teaspoon salt, and nutmeg. Blend until very smooth, about 3 minutes. 

To serve, ladle the soup into bowls and drizzle cashew cream on top.