Tag Archives: carrot

Carrot Ginger Cashew Soup

7 Mar

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!

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.

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.

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....

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.

Bzzzzzzzzz

Bzzzzzzzzz

Ta-da!  It’s soup!

"Soup" is so pedestrian.  Let's call is "puree of carrots, legumes, and fragrant roots".  That'll be $34.

"Soup" is so pedestrian. Let's call is "puree of carrots, legumes, and fragrant roots". That'll be $34.

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Carrot Fennel Ginger Sesame Salad

1 Mar

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.

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.

Special Sauce

Special Sauce

 

 

 

 

 

 

 

 

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.

It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.