The Best Carrot Soup

This carrot soup from the Moosewood Cookbook is an old stand-by for us. It is quick and totally delicious. Over the years we have adjusted the recipe to suite our tastes, mostly by adding a lot more non-carrot flavors. The only problem with it is that the cashews are what make it super tasty, but they are pretty expensive. I reccomend getting your parents to send you some in a care package. Or stealing.


The Best Carrot Soup
Adapted from the Moosewood Cookbook

2 pounds carrots, chopped
4 cups stock
4 tablespoons butter
1 1/2 cup chopped onion
2 large cloves garlic, crushed
1/2 cup chopped cashews
2 tbs ginger, minced
2 tbs lemon juice
1/4 c cooking wine
Salt and pepper to taste
3/4 cup yogurt, buttermilk, or sour cream

Bring the carrots and stock to boil and simmer, covered, over medium heat until the carrots are tender.
Meanwhile, melt the butter in a saucepan and add the onions, garlic, and cashews. Cook the onions slowly (we did about 20 minutes over medium heat) - the slower you cook them the more sweet and carmelized they will get. Once they are brown, add them to cooked carrots and puree everything with an immersion blender or in a food processor.
All of the remaining ingredient should be added slowly to taste - I just wrote approximately what we used, but everyone likes it differently. Finish the soup with a drizzle of your dairy of choice and a pile of chopped cashews. Enjoy!