Carrot-Ginger Soup with Cashew Cream

In a 6 to 8 quart pot, heat the olive oil over medium heat.

Add the onions with a pinch of salt and saute 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. 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, puree 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 pot, add the maple syrup, and reheat slowly

Think fast 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 nut grinder.

Put the water in the blender

Add the ground cashews, lemon juice , salt, and nutmeg

Blend until very smooth, about 3 minutes

To serve, ladle soup into bowls and drizzle cashew cream on top