Cashew Carrot Soup with Ginger
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons fresh peeled and chopped ginger
4-5 large carrots, skinned and cut into chunks
1 potato, peeled and cut into chunks
32 oz. vegetable broth
1/4 teaspoon coriander
1/8 teaspoon cinnamon
Salt to taste
1 1/2 cup roasted cashews, unsalted
1. Saute onion, garlic, and ginger in olive oil until onion is translucent.
2. Add vegetable broth, carrots and potato. Bring to a boil, then lower heat to a simmer. Cover pot and cook for 30 minutes until carrots and potato are soft.
3. Add only 1 cup of the cashews and stir for one minute.
3. Blend in two batches in a blender until smooth.
4. Pour both batches back into the pot and add coriander, cinnamon, and salt. Simmer for 15 minutes.
5. Chop the remaining cashews and lightly toast them under the broiler. They toast quickly so keep an eye on them. Sprinkle a tablespoon of the toasted cashews onto each bowl of soup right before serving
In the picture, the soup is shown with "Cinnamon & Currant Flackers" on the side. Flackers are a flax seed crackers made by Doctor in the Kitchen
Therapeutic Properties of Carrots
Carrots have a cool, sweet, and pungent flavor.
Actions: Carrots can be used to clear heat from the body, strengthen your internal organs, relieve measles, benefit the eyes, lubricate the intestines, promote digestion, and remove food stagnation.
Conditions: Cough, indigestion, poor vision, measles, constipation, cancer, general weakness