Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, October 17, 2010
RECIPE: Carrot Ginger Soup with Cashews
2 lb. carrots, peeled and cut into 1 inch pieces 4 cups water 1 Tablespoon olive oil 1-1/2 cups chopped onion 2 cloves garlic, minced 2 Tablespoons freshly grated ginger 1-1/2 teaspoons salt 1/4 teaspoon cumin 1/4 teaspoon ground fennel 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon dried mint 3-4 Tablespoons fresh lemon juice 3/4 cup toasted cashews
1. Place the carrots in a medium saucepan and add the water. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)
2. Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft. Stir in lemon juice.
3. Combine the spice-onion mixture with the carrots and the cashews. Use a blender to puree the mixture until smooth.