4 cups low-sodium chicken broth
1 medium onion
2 cloves garlic
One 1-inch piece fresh ginger
1 ½ pounds carrots (5 large)
1 tablespoon olive oil
¼ teaspoon ground allspice
½ cup unsalted roasted cashews
2 teaspoons honey
¾ teaspoon salt
¼ teaspoon ground white pepper
Bring the chicken broth to a boil in a medium saucepan. While the broth is heating, chop the onion and mince the garlic and ginger. Slice all but one-quarter of one of the carrots into ¼ -inch-thick coins.
Heat the oil in another medium pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and ginger and cook for 1 minute more. Stir in the allspice and cook for 30 seconds.
Stir the carrot coins into the pot with the onions, then add the boiling chicken broth, cover and return to a boil over a high heat. Lower the heat to medium, uncover, and simmer until the carrots are tender, 8 to 9 minutes. Meanwhile, grate the remaining carrot quarter and chop 2 tablespoons of the cashews to use for garnish.
Remove the pot from the heat, stir in the whole cashews, honey, salt, and pepper, and then puree the soup in 3 batches in a blender until smooth. (Alternatively, use an immersion blender.)
Serve garnished with the grated carrot and chopped cashews.
Makes 4 servings
Serving size: 1½ cups
Calories 250; Total Fat 13g (Sat Fat 2.5g, Mono Fat 7.8g, Poly Fat 2.2g); Protein 9g; Carb 29g; Fiber 5g; Cholesterol 0mg; Sodium 620mg
Excellent Source of: Copper, Fiber, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin K
Good Source of: Folate, Iron, Magnesium, Molybdenum, Protein, Riboflavin, Thiamin, Vitamin B6, Vitamin C, Zinc
Copyright 2016 Ellie Krieger All rights reserved