SPICY CARROT SOUP

Carrots aren’t just for rabbits: These inexpensive root vegetables are a versatile, delicious, and nutritious addition to your diet. They’re an excellent source of antioxidant compounds such as betacarotene, a pigment important for healthy vision. Carrots also provide high levels of biotin, vitamin K, vitamin B6, vitamin C, thiamin, and potassium, as well as a significant amount of dietary fiber. Start a new year of healthy eating off right with this tasty, easy-to-make soup.

Ingredients

1 1/2 pounds carrots (about 5 large), peeled and sliced

4 cups Vegetable Stock (page 125) or store-bought vegetable broth

2 cups water

1 tablespoon organic, unrefined, coldpressed avocado oil

1 large onion, chopped

Instructions

Salt

1/4 cup fresh gingerroot, peeled, grated, and chopped

3 cloves garlic, mashed and allowed to sit for 10 minutes

2 tablespoons curry powder, or more to taste

2/3 cup raw cashews

Cilantro or scallions, chopped, for garnish

1. Place carrots in a large pot with the vegetable broth and water. Bring to a boil then lower heat, cover, and simmer until carrots are tender, about 30 minutes.

2. Heat the oil in a skillet, add onions and a little salt, and cook, stirring frequently, over medium heat until the onions are transparent. Add the ginger and garlic and continue cooking, adding a little water if necessary to prevent sticking. Add 2 tablespoons curry powder, or more to taste, and cook, stirring, for 3 minutes. Remove from heat and add this mixture to the carrots and broth. Simmer for 5 minutes.

3. Purée the soup in batches in a blender or food processor and return to the pot, or use an immersion blender directly in the pot. (You may want to strain it to remove any ginger fibers.)

4. Meanwhile, grind the cashews fine in a blender and blend with 1 cup water to make a rich cashew milk. Add the milk to the soup and adjust seasoning. Return to a simmer.

5. Serve immediately or chilled with a cilantro or scallion garnish.