Carrot-Ginger-Cashew Soup

Carrot-Ginger-Cashew Soup
This is a tangy cool-season comfort food that‘s loaded with distinctive flavors and antioxidant-rich ingredients. The blended cashews add a creamy dimension to this soup, along with muscle-fueling protein and heart-healthy oils. (Adapted from Morris Press Cookbooks; cookbooks4sale.com)

1 1/2 pounds carrots, raw (peeled and washed)
2 tablespoons olive oil or butter
1 medium yellow onion, chopped
1/4 cup gingerroot, finely chopped
3 cloves garlic, minced
7 cups vegetable or chicken broth
1 cup dry white wine (optional)
1 1/2 cups cashew nuts, unsalted and either raw or dry-roasted
2 tablespoons lemon juice
(orange juice may be substituted)
Curry and/or coriander powder,
one pinch or to taste
Salt and pepper, to taste
Fresh chives or parsley for garnish

Peel and cut carrots into half-inch pieces. Place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic; sauté for about 15 minutes. Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 minutes). Purée in blender with cashews. Season with juice, curry, coriander, salt, and pepper, as desired. Serve hot or cold with garnish. Serves 6.