Carrot and Cashew Soup

This recipe is from the Cashew & Carrot episode of A is for Apple hosted by Lauren Gulyas.

Serves: 8

Ingredients

• 1 tbsp (15 ml) olive oil
• 2 tbsp (30 ml) butter
• 1 medium Spanish onion ¼ inch (.63 cm) dice
• 2 tsp (10 ml) garlic minced
• 1 tbsp (15 ml) minced fresh ginger
• 1 tsp (5 ml) ground curry powder
• 1 ½ lbs (681 g) raw carrots peeled and washed
• 6 cups (1 ½ liter) chicken broth
• 1 ½ cups (375 ml) cashew nuts unsalted
• juice of 1 large orange
• salt and pepper
• fresh chives to garnish

Directions

1. Peel and cut the carrots into ½ inch (1.25cm) pieces.
2. Place a large soup pot over medium low heat.  Add the oil and the butter to melt.  Add the onion, ginger and garlic and sauté for 5 minutes or until translucent and soft.  Add the curry powder and sauté 1 minute. Add the carrot and toss to coat in spices and cook 4 minutes.
3. Add the chicken broth and cashews. Simmer until carrots are tender about 40 minutes.  If soup is getting thick add some more stock or water.
4. Remove from heat and blend soup until a smooth consistency is achieved.
5. Season the soup with the juice of an orange and salt and pepper.
6. Ladle soup into warm bowls and garnish with chives.