| Carrot
Cashew Soup Adapted from Moosewood Cookbook 4 to 5 servings 45 minutes to prepare |
|
| Bring
to a boil. Cover and simmer 12-15 minutes. Let cool to room temperature. |
2 lbs. carrots,
peeled or scrubbed, and chopped 5-6 cups vegetable stock or water 1-1/2 t. salt 3 smallish potatoes, chopped (optional: makes heartier soup) |
| Sauté in 3-4 T. butter, until onions are clear. | 1 c. chopped onion 1-2 small cloves crushed garlic 1/3 c. chopped cashed |
Purée everything in a blender (the longer the better) until smooth. Return the purée to a kettle or double boilder and whisk with 1 c. yogurt. Heat very slowly. |
|
| Add: | 1 t. fresh-grated ginger, sautéed in a little butter Dash of sherry |
| Garnish with toasted nuts or yogurt. | |