Categories: Carrots, Citrus, Fall, Ginger, November2012, Oranges, Soups

Ingredients

• 1-2 tsp coconut oil (or extra virgin olive oil)
• 3 cloves garlic, minced
• 2 cups sweet onion, diced
• 1.5 pounds carrots, peeled and chopped into big chunks (about 5 cups)
• 1 cup freshly squeezed orange juice (about 2 lg. oranges)
• 5 cups vegetable broth, plus more if needed
• 2-3 tbsp freshly grated ginger, to taste
• 3/4 cup raw cashews, soaked in water
• salt & pepper, to taste

Directions

1. Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.

2. Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.

3. Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender.

4. Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, and orange zest just before serving.

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