Gingered Carrot Soup

• 2 pounds Carrots
• 3 whole Small Potatoes
• 2 cups Homemade Chicken Stock Or Water
• 2 cups Water
• 2 Tablespoons Olive Oil Or Butter
• 1-1/2 cup Chopped Onion
• 2 cloves Garlic, Minced
• 2 Tablespoons Freshly Grated Ginger
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Ground Cinnamon
• 3 Tablespoons Fresh Lemon Juice
• 1 cup Lightly Toasted Cashews (optional)

1. Peel and trim the carrots, and peel the potatoes. Cut them into 1-inch rounds, and place them into a large saucepan with the water and chicken stock. Bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes, or until vegetables are very tender.
2. Meanwhile, heat oil or butter in a skillet over medium heat. Add onions, and cook for about 5 minutes, until soft but not brown. Add garlic, ginger, salt, and spices. Reduce heat to low, and continue to cook for another 5 minutes until vegetables are very tender. Add lemon juice, stir, and remove from heat.
3. Add the onion saute mixture to the soup pot, along with the cashews. Puree the mixture using a stick blender (it takes persistence to get all the carrots pureed this way), or transfer in batches to a food processor. Once mixture is pureed, return to soup pot and taste for seasoning.
4. You can top this with a drizzle of thinned yogurt, buttermilk, or creme fraiche.

carrots, potatoes, chicken, water, olive oil, onion, garlic, freshly grated ginger, salt, ground cumin, ubc, lemon juice, cashews

Taken from tastykitchen.com/recipes/soups/gingered-carrot-soup/ (may not work)