Excellent Carrot Soups

CARROT SOUP

This recipe won Best soup challenge in Vermont in 2011

I can see why it has a wonderful curry and velvety flavor and the banana is a nice surprise that is just a hint of tropical.

Serves 4

    1 Tbs. canola oil

    1 medium yellow onion, diced (1 cup)

    1 tsp. plus 1 pinch salt

    2 Tbs. minced fresh ginger

    1 Tbs. curry powder

    1 pinch cayenne pepper

    4 large carrots, peeled and cut into 1/4-inch rounds (4 cups)

    1 ripe banana, peeled and sliced

    1 13.5-oz. can light coconut milk, divided

    2 1/2 Tbs. lime juice

Directions

1. Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1 to 2 minutes, or until fragrant. Add curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.

2. Add carrots, banana, 1 tsp. salt, and 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.

3. Purée soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice.

4. Simmer remaining 3/4 cup coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half.

5. Ladle soup in bowls, and swirl 11/2 Tbs. coconut milk reduction into each serving.

CARROT GINGER SOUP

This soup is thick and hearty thanks to a secret ingredient -- cashew cream. The carrot and ginger flavors are both prominent. The Italian parsley is the perfect compliment to the soup both in color and flavor. So very tasty!

Don’t be intimidated by the list of ingredients. This soup can be made in less than 15 minutes.

Ingredients

    2 cups baby carrots, chopped

    1/4 yellow onion, peeled, chopped

    4 cloves of garlic, chopped

    2 tablespoons olive oil

    1/2 teaspoon sea salt

    pinch of white pepper

    1 tablespoon fresh ginger

    1/3 cup cashew cream** see below

    2 cups vegetable broth

    1/4 cup fresh Italian parsley (optional)

Instructions

    heat oil in small pan

    cook onion and garlic and then carrots in the pan until carrots are fork tender and onions are clear

    place the cooked vegetables and the rest of the ingredients in a blender (I used a vita-mix).

    blend on high for a few minutes until steam comes out if using vita-mix, else blend until smooth and then return to pan to heat.

    garnish with chopped Italian parsley after serving

Makes about four cups.

CASHEW CREAM

Cashew cream is an amazing thing. It is thick and flavorful and can be used in so many recipes. No cholesterol and less fat with a rich flavor.

This recipe takes a bit of time since you need to soak the nuts overnight. Don’t try to rush things by boiling the nuts as some do. It will reduce the natural sweetness.

Ingredients

    2 cups raw whole cashews (You can buy in bulk from health food stores or online sources, contact [email protected] for more information)

Instructions

    rinse the cashews

    put the cashews in a container and cover with water.

    place the covered container into the fridge overnight

    drain and rinse the cashews

    place in blender and cover with cold water

    blend on high until smooth with a blender or food processor or vita mix machine. If it is chunky you can strain and use the creamy part only.

Use as regular cream. To make it even thicker, reduce it on the stove. To thin it out, add some water.

Makes about 2 cups.