There was a post on Slashfood a few weeks ago which kick-started my Moosewood Cookbook phase. It was extolling the virtues of the Carrot Soup recipe from the first printing of the cookbook. When my organic box showed up this week with a 2lb bag of cooking carrots and several potatoes it was like it was meant to be. Plus, it seems as though our summer has been curbed a wee bit early so a bowl of soup seemed like the perfect thing.
[print_this]Carrot and Cashew Soup
2 lbs. carrots, peeled and roughly chopped
4 cups stock or water
1 ½ teaspoon salt
1 medium potato, scrubbed and roughly chopped
3-4 tablespoons butter
1 cup onion, chopped
1-2 cloves garlic, crushed
1 teaspoon ginger, grated
⅓ cup cashews, chopped
¾ cup sour cream
Place carrots, liquid, salt and potato into a soup pot and bring to a boil. Cover and simmer it for 12 to 15 minutes. Let it cool to room temperature.
Saute the onion, garlic and nuts with a pinch of salt in the butter until the onions are clear. Stir in the ginger and cook for another minute.
Puree everything together in a blender until smooth and reheat until warm. Adjust seasoning.
Garnish with a tablespoon of the sour cream and some of the cashews.[/print_this]