Ginger Spiked Carrot Soup

Ingredients:

3 tablespoons extra virgin olive oil
½ yellow onion diced
White of one leek diced
1 pound carrots sliced into ¼ rounds
1 teaspoon sea salt
4 cups water or vegetable stock
Zest from one orange
Juice from one orange
½ cup raw cashews
¼ cup fresh thyme minced
2 tablespoons ginger juice
White pepper to taste

Preparation:

• Heat a soup pot over high heat and add the oil. Add the onion and the leeks. Stir for a few minutes reduce the heat.
• Add the carrots and continue to sauté until the carrots just begin to brown. Add the salt and stir again.
• Add the stock and bring to a boil. Reduce to a gentle rolling boil and continue to cook until the carrots are fork tender.
• Set the zest aside and blend the orange juice with the cashews making a smooth, pourable paste. Add a little water if needed.
• Blend the carrots and stock in small batches and then return the puree to the soup pot. Add the cashew orange mixture. Bring to a simmer, and let cook an additional 5 to 10 minutes.
• Remove from the heat and add the orange zest, thyme, ginger juice, and pepper. Let the soup sit so the flavors can merge.
• Check for a balance of flavors before serving.