Wednesday, September 28, 2011

Spicy Carrot Soup with Cashews

1 pound carrots, peeled and sliced
2 cups water
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ginger
1/4 cup chopped cashews

Cook carrots in water until very tender (about 10-15 minutes). Meanwhile cook the onion in non-stick spray until they begin sweat and turn translucent. Add garlic and spices and continue to cook until onions are done.

Combine carrots and onions and puree in blender or with immersion blender.

Top with cashews and serve.

Makes about 4 servings.

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