Roasted Carrot Ginger Soup

A warming soup for late winter days.

Ingredients

2 lbs carrot, peeled and cut into 1-inch lengths

1 large red onion, cut into 1/8ths

2 Tablespoons ginger, peeled and roughly diced

2 Tablespoons fresh turmeric, peeled and roughly diced

3 cloves garlic, peeled and smashed

2 Tablespoons olive oil

4 cups vegetable or chicken broth

salt and pepper

garnish (optional):

chopped cilantro or scallions

yogurt or cashew cream

Method

Preheat oven to 400’. Toss carrots, onion, ginger, turmeric, and garlic in olive oil until well coated. Spread vegetables on baking sheet. Season with salt and pepper. Roast until carrots and onions are soft, stirring occasionally, approximately one hour. Transfer roasted vegetables into stockpot and add broth. Simmer for 15 minutes then let mixture cool somewhat (or completely). Blend until smooth. Season to taste. Gently reheat or chill(can be enjoyed hot or cold).  Garnish with a swirl of yogurt or cashew cream. Sprinkle with herbs.

Cilantro Cashew Cream

 This is an old standby for me. You can make sauces, sweet or savory creams, salad dressings, garnishes for soups, and a thousand kinds of dip from this basic recipe by changing out herbs and spices.

Ingredients:

2 cups Cashews, soaked overnight

1 bunch Cilantro, chopped

2-4 Tablespoons Coconut or olive oil

1/4 cup Lemon Juice or more to taste

2 cloves Garlic, smashed (I like garlic. Omit if you’re not a fan)

1/2 cup Water (add more as needed to adjust consistency)

Method:

When cashews are soaked and soft, drain water and place cashews and remaining ingredients into blender. Blend until smooth. Add water as necessary to achieve creamy or saucey consistency.

Alternative Additions:

fresh herbs such as rosemary, parsley, or thyme

dried herbs such as cumin, cayenne, or dill

veggies such as cooked beets or carrots

For added protein, Omega 3s, and a tangy flavor add a couple of sardines. Yup, it is actually really good.