Creamy Bay And Cumin-Scented Carrot Soup

• 1 large onion, coarsely chopped
• 2 tablespoon ghee, butter or oil, divided
• Salt
• 1 large russet potato, peeled and diced
• 10 medium bay leaves, divided (dried Turkish)
• 1 large cinnamon stick
• 2 cloves garlic, coarsely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1/8 teaspoon freshly toasted and ground coriander (measure after grinding)
• 1 teaspoon freshly toasted and ground cumin (measure after grinding)
• 3 cups vegetable broth
• 1 1/2 pounds carrots, peeled, trimmed and cut into 1/2 inch slices
• 3 tablespoons almond butter (unsalted)
• Freshly ground pepper
• 1/8 - 1/4 cup coarsely chopped toasted cashews
• 1 tablespoon ghee (optional)
• Toasted cumin seeds (whole or freshly ground), to taste (optional)

1. Break 6 of the bay leaves and simmer in 1 1/2 cups of water until the water is reduced by half. (You can do it on the stove, but I prefer using a glass measuring cup in the microwave, as it's easier.) Muddle the bay leaf pieces in the water and set aside.
2. Gently saute the onion in one tablespoon of ghee or oil with a pinch of salt and the remaining four (whole) bay leaves in a heavy soup pot over medium heat for about two minutes. Turn the heat down to medium low, then add the potato pieces and cinnamon stick; stir well. Add the ginger, garlic and ground spices and continue to cook for another minute, or until the onion is soft and translucent, stirring all the while.
3. Add one cup of water and one cup of stock and simmer for about five minutes.
4. Strain the bay leaf-infused water and add it, with the remaining stock and the carrots, to the soup pot.
5. With the heat still on medium, cook until the carrots are just tender, adding more stock or water if the mixture seems to be drying out. Once the carrots are just tender, turn off the heat, cover the pot and allow it to sit for at least one half hour.
6. Gently warm the ghee and stir it into the chopped cashews with the cumin and a tiny pinch of salt.
7. Remove the bay leaves. Puree the soup in a blender, adding more stock or water if necessary to achieve the desired consistency.
8. Put about a cup of the puree back into the soup pot and turn the heat to medium low. Add the almond butter and stir well to combine. Add a second cup of puree and stir to combine. Add the remaining puree and the vanilla and stir well to combine.
9. Check for salt and correct. Add freshly ground pepper to taste.
10. Serve each bowl topped with a spoonful of ghee-coated almonds or cashews.
11. Enjoy!! ;o)
12. N.B. If nut allergies are a problem, the almond butter can be left out. Stir in some full fat Greek yogurt instead, and top with a dollop of yogurt to which a touch of salt and some finely chopped cilantro and a tiny bit of grated lemon zest has been added. Or use pine nuts instead of the almonds.
13. Also, if you want to add red lentils or masoor dal to this, add 1/2 cup along with 1 cup of water, at the same time that you add the initial two cups of water. (You'd add 3 cups of water, total, then.) Watch the pot carefully and add more water if necessary, if the soup seems to be thickening too quickly or drying out.

onion, ghee, salt, russet potato, bay leaves, cinnamon stick, garlic, fresh ginger, ground coriander, ground cumin, vegetable broth, carrots, almond butter, freshly ground pepper, ubc, ghee, cumin seeds

Taken from food52.com/recipes/9897-creamy-bay-and-cumin-scented-carrot-soup (may not work)