adapted from a recipe in one of the Moosewood Cookbooks
1 lb carrots, scrubbed, peeled (if desired), and sliced into discs about 1/2-3/4" thick
2-3 medium-sized potatoes, scrubbed, peeled (if desired), and cut into chunks about the size of the carrot pieces
1 medium onion, chopped
2-3 cloves garlic (or more), minced or pressed
3 tbsp olive oil (not extra-virgin, it needs to be heated)
1/2 cup cashews
2 tsp ground coriander
1 1/2 pints stock (chicken or vegetable; if no stock, water with buillion)
salt to taste
black pepper to taste
1. In the bottom of your soup pot, saute cayenne, onion, and garlic in hot oil (can use stock if you want to go lowfat) until the onion is transparent; add the carrots and potatoes and brown them lightly. If you use stock, the garlic and vegetables will not brown as they do in oil. Add a little more oil or stock if the oil is all absorbed and the vegetables begin to stick.
2. Toast the cashews in a small frying pan. I've skipped this step when feeling lazy.
3. Add the ground coriander to the vegetable mixture and stir for about 2 minutes.
4. Add the stock, bring to the boil, cover, and simmer for 25 minutes or until the vegetables are all tender.
5. Puree the vegetable mixture in whole or in part; cashews can be pureed or added in whole. Serve with salt and black pepper and sliced bread. I've seen carrot soup recipes where yogurt is stirred into the soup and it is served cold.