Roasted Carrot & Cashew Soup
Such rich, wonderful flavors, you'll want to bathe in it
This carrot-based soup is suitable for vegetarians and adds cashews for protein and to give the dish an extra depth of flavor. The savory flavors of roasted carrots and sweet onions compliments the creamy texture and flavor of the cashews. Vary it by adding roasted tomatoes or red pepper and garnish it with a tablespoon of sour cream and some of the cashews or with a small chile or some ssge leaves.
1 pound fresh carrots
1 large sweet onions, large dice
4 cloves garlic, peeled
2 tablespoons cooking oil
1 quart stock (vegteable, or chicken for extra flavor)
1 1/2 cups raw, unsalted cashews
1/8 teaspoon thyme leaves
1/4 teaspoon rubbed sage
salt & pepper to taste
Preheat the oven to 400 degrees.
Chop the carrots and onions into large, similar sized chunks, then toss them with the garlic, oil, and a little salt and pepper.
Transfer to a pan and roast for 45 minutes.
Place the cashews on another sheet, and roast them for about 5 minutes on a different rack.
When the cashews are finished, allow them to cool.
When the vegetables are done roasting, transfer them to a large soup pot along with all but 1/4 cup of the stock.
Use the remaining stock to deglaze the roasting pan.
Scrape all of the deliciously caramelized veggie juice from the pan and then pour them into the soup pot.
Bring the soup to a low boil, then reduce to a simmer and cook until the carrots become tender. This could take between 10 - 30 minutes.
Next, use an immersion blender to puree the vegetables with the stock. Continue simmering over low heat.
Using a food processor, pureee the cashews with 1/2 cup of the pureed soup. Puree until a smooth butter is formed, then transfer it back to the soup pot.
Add the thyme and sage.
Use the immersion blender to mix the soup, making sure that the ingredients are all dispersed completely.
Taste, and add salt and pepper as needed.
(Source: Mary Makes Dinner Site)