Whatever its path to orangeness, the color is driven by an abundance of beta-carotene within. Also chock full of minerals, vitamin A and antioxidants, this is one nutritious taproot. What better way to enjoy this nutritious wonder than in a sweet, smooth and succulent soup. And a tip of the hat to the Dutch for a color that brings a little ray of sunshine to a cold and gloomy day.
- 2 tablespoons butter
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 1/3 cup chopped cashews
- 6 cups carrots, peeled and chopped
- 4 cups vegetable broth
- 1 1/2 teaspoon salt
- 2 cups potatoes, chopped
- 1 teaspoon grated ginger
- 1 cup whole milk
Add carrots, broth, salt, potato and ginger.
Bring to boil, then reduce heat to simmer 20 minutes.
Puree with immersion blender or in batches in a conventional blender.
Whisk in milk.
Add salt to taste before serving.
Originally: Eat Your Veggies: Carrot Soup Makes It Easy