This soup is rad because it has built-in protein from the cashews. It’s a trick I learned from the Soup Nazi in NYC. For reals! Man-friend and I were there about eight years ago, and a) the soup was AMAZING, and b) I noticed that it had cashews in it and that cashews in soup are rad.
Start with about 5 cups of carrots, peeled and chopped into 1/2 inch chunks. And always be on the lookout for streaker carrots.
Avert thine eyes!
Chop about 4 inches of ginger. Leave the skin on cuz that’s where all the tasty lives. Also chop one onion, and 3 cloves of garlick. Toss those all together in your very fabulous Le Creuset soup pot.
Should I maybe just change my name to Ginger? Sure as hell beats Carrot.
Add Le Stock, about 2 cups. Boil until everything’s mushy.
Mr. Sulu, set coordinates for....SOUP.
Once everything is mushy, add the SECRET INGREDIENT.
Which is possibly not so secret since I revealed it in the title of this post. It’s cashews.
Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews. I would go around sprinkling cashews on EVERYTHING. Mwahahahaha....
Let the cashews cook for about 15 minutes. Then add yer salt & pepper. Aaaand finally, get out Ye Olde Immersion Blender, maybe add some veg stock if things are a little too thick. Sometimes the cashews just suck up a ton of liquid.
Ta-da! It’s soup!
"Soup" is so pedestrian. Let's call is "puree of carrots, legumes, and fragrant roots". That'll be $34.
Well, that’s pretty much all the ingredients right there in the headline. This salad was pretty fantastic. Super-light, lotsa flavor, freshness, and crunchies.
Start by peeling carrots, discarding carrot peels into next week’s Le Stock, and cutting carrots into matchsticks. For some reason, my mandoline wouldn’t matchstick-ify the carrots, so instead I spent some quality time compulsively slicing the little orange bastards into perfect. little. matchsticks.
Oh this? It took but a fortnight.
I used two big, beefy carrots. I also had some fennel, so I diced about 3/4 cup. And there was one green onion, finely sliced. But if I had more, I would have probably used three green onions.
For the sauce, I microplaned about an inch of ginger. I LOVE ginger. I mean loooooooove. I like my ginger-foods to burn on their way down. So if you’re less gingery than me, maybe just add a half inch of ginger. The rest of the sauce is just a teaspoon of sesame oil and a table spoon of rice wine vinegar. And a pinch salt & pepper.
Tossed everything together, and called it “salad”. Yes I did.
It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.