This vegan soup is a happy addition to any winter meal. It is thickened with cashews, and brightened by fresh ginger juice.
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
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.