Ingredients

2 pounds carrots, peeled and chopped
4 cups soup stock/broth
1 tablespoon butter or oil
1 cup onion, chopped
4 cloves of garlic, minced
2 tablespoons fresh ginger, grated

1/2 teaspoon (heaping) of…
salt
cumin
fennel (ground or 1 teaspoon whole)
cinnamon
dried mint

1/4 teaspoon allspice

3 or 4 tablespoons lemon juice
1 cup toasted cashews

Instructions

Peel and trim carrots, and cut them into one-inch chunks. Place in a large pot with stock liquid. Then cover and bring to a boil. Lower heat and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces).

Meanwhile, heat the butter or oil in a small frying pan. Add onions and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to cook for another 10 minutes or so, until everything is well mingled and the onions are very soft. Remove from heat and stir in lemon juice.

Use a blender (regular or immersion) to purée all ingredients together, including cashews. You may need to do this in several batches. Transfer the purée back to the pot, and heat gently just before serving. Goes well with brown rice, for a heartier dish. This recipe also freezes very well.

Inspiration
This soup is adapted from The New Moosewood Cookbook.

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Listening 
Ologies episode about Chiropterology