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| Ingredients: |
2 lbs carrots
4 cups water and/or stock
1 tbls oil
1 1/2 cups chopped onion
2 cloves garlic, crushed
3 tbls grated gingeroot
1 1/2 teas salt |
1/4 teas cumin
1/4 teas ground fennel
1/4 teas cinnamon
1/4 teas allspice
1/4 teas dried mint
1 tbls lemon juice
3/4 cup toasted cashews
1 398ml can lite coconut milk |
| Cooking
Instructions: |
Put carrots and water/stock in a dutch oven. Bring to a boil and simmer until very tender. Turn off heat.
Heat oil in fry pan. Add onion and cook until translucent. Add ginger, garlic, salt and spices. Saute for another 5 minutes. Stir in lemon juice.
Add the spice mixture, the nuts and the coconut milk to the pot with the carrots. Stir. Then puree with a hand blender or remove to a food processor or blender to puree. Season with salt and pepper to taste.
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| Serving
Suggestions: |
| Serve with a loaf of french bread or crackers. |
| Additional
Comments: |
| To toast cashews, use a dry fry pan over medium-low heat. Stir frequently. Watch carefully as they can burn quickly. |
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