Carrot Ginger Cashew Soup 19-10-2012

The spices in this recipe are vital to the flavor. Don't depend on the allspice that you bought in the mid-nineties. The Lexington Co-op and many other health-food type shops sell spices in bulk. Get only as much as you need.


2 lb. carrots, peeled and cut into 1 inch pieces
4 cups water
1 Tablespoon olive oil
1-1/2 cups chopped onion
2 cloves garlic, minced
2 Tablespoons freshly grated ginger
1-1/2 teaspoons salt
1/4 teaspoon cumin
1/4 teaspoon ground fennel
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon dried mint*
3-4 Tablespoons fresh lemon juice
3/4 cup toasted cashews 


  1. Place the carrots in a medium saucepan and add the water. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)
  2. Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft. Stir in lemon juice.
  3. Combine the spice-onion mixture with the carrots and the cashews. Use a blender to puree the mixture until smooth. 



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