Carrot Ginger Soup

Edit

Servings: 4 Prep: 20 min Cook: 15 min Dairy Free Gluten Free Paleo Blender Entree Soup Food Processor Freezable Immersion Blender Kids Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Lemon, Extra Virgin Olive Oil, Cumin, Fennel Seeds, Cinnamon, Dried Mint, Cashews

Ingredients

8 carrots

1 onion

2 inches fresh ginger ⚠

1 small lemon ⚠

4 cups chicken broth

3 tablespoons extra virgin olive oil, or fat of choice ⚠

4 teaspoons minced garlic

¾ teaspoon sea salt, or to taste

1 teaspoon cumin ⚠

1 teaspoon fennel seeds ⚠

½ teaspoon cinnamon ⚠

½ teaspoon ground allspice

1 teaspoon dried mint ⚠

1 cup cashews ⚠

Instructions

1. Peel and chop carrots into chunks. Peel and coarsely chop the onion. Peel and grate the ginger. Juice the lemon.

2. Simmer carrots in chicken broth until very tender in a 4 quart covered soup pot.

3. Sauté onions in fat over medium heat until they begin to soften.

4. Add garlic, ginger, salt, and spices to the onions, turn to low and continue cooking until everything is well mingled and the onions are soft.

5. Stir in lemon juice.

6. Add onion mixture and whole cashews to carrots and chicken broth, and blend until smooth with an immersion blender.You can also use a food processor or stand up blender, but in this case puree in small batches to avoid burning yourself with hot soup.

7. Adjust seasoning with additional salt and lemon juice. Spoon into bowls and serve.