Carrot‐Ginger Soup with Cashew Cream

This versatile soup can be prepared either with Magic Mineral Broth or using the carrot cooking liquid as your stock. The ginger adds an agreeable pep but the real showstopper is the cashew cream. Your taste buds will thank you.

Soup 3 pounds carrots washed and cut into 1‐inch pieces 8 cups cold water or Magic Mineral Broth 1 teaspoon sea salt 2 tablespoons extra virgin olive oil 2 cups chopped yellow onions 2 teaspoons grated fresh ginger 1/2 teaspoon curry powder 1/4 teaspoon ground cumin 1/8 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon ground coriander 1 small pinch of red pepper flakes 1/8 teaspoon maple syrup (optional)

Cashew cream 1 cup raw cashews 1 cup water 2 teaspoons fresh lemon juice 1/4 teaspoon sea salt Pinch of freshly grated nutmeg

In a 6‐to 8‐quart pot, heat the olive oil over medium heat. Add the onions with a pinch of salt and sauté until golden. Add the carrots, ginger, curry, cumin, cinnamon, allspice, coriander, and red pepper flakes and stir to combine. Deglaze the pan with 1 cup of water or broth, and then add the remaining 7 cups of liquid with 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.

In a blender, purée the soup in batches, adding the cooking liquid first and then the carrots. Blend until very smooth. Add additional liquid to reach the desired thickness. Return to the pot, add the maple syrup, and reheat slowly. Think FASS and taste. Does it need a squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup?

To make the cashew cream, grind the cashews in a mini food processor or nut grinder (some blenders are not powerful enough to turn nuts into cream, so we give them a head start). If you have a Vita‐mix, skip this step. Put the water in a blender. Add the ground cashews, lemon juice, salt, and nutmeg. Blend until very smooth, about 3 minutes. To serve, ladle the soup into bowls and drizzle cashew cream on top.

Serves 6