CARROT, CASHEW, AND GINGER SOUP

Carrot, Cashew, and Ginger Soup image

Provided by Ames0325

Categories Vegetable

Time 50m

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 14

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2 tablespoons olive oil
3/4 cup cashews
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, grated
1/2 cup fennel bulb, chopped
1 1/2 teaspoons salt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
8 large carrots, peeled and cut into 1 inch pieces
2 medium turnips, peeled and cut into 1 inch pieces
6 -8 cups water
2 tablespoons fresh lemon juice

Steps:

Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
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.
Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.

Nutrition Facts : Calories 122, Fat 7.7, SaturatedFat 1.4, Sodium 478.1, Carbohydrate 12.5, Fiber 2.8, Sugar 4.7, Protein 2.6