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Carrot ginger soup recipe

The carrot-ginger soup that I mentioned comes from the original Moosewood
Cookbook.  Here it is:

2 lbs carrots
4 cups water
1 TBS butter or oil (you can eliminate the fat entirely by cooking the
garlic and onions in the water with the carrots. Add the seasonings later,
as the soup simmers)
1-1/2 cups chopped onion
2 medium cloves garlic, minced (depends on taste.  I use at least 4 cloves) 
2 TBS freshly grated ginger
1-1/2 tsp salt
1/4 tsp each:   cumin
		   ground fennel
		   dried mint

3-4 TBS fresh lemon juice
1 cup lightly toasted cashews (optional)
buttermilk or plain yogurt - to drizzle on top (optional)

1.  Peel and trim carrots and cut them into 1-inch chunks.  Place in medium
saucepan with the water, cover and bring to a boil.  Simmer until tender -
10-15 minutes.

2.  Meanwhile, heat the butter or oil in a small skillet. Saute onions over
medium heat for about 5 minutes. Add garlic, ginger, salt and spices.  Turn
heat to low and saute for another 8-10 minutes until onions are very soft.
Stir in lemon juice.

3.	Using a food processor or blender, puree everything together.  You will
need to do this in several batches.  Transfer the puree to a large pot and
heat gently just before serving.  

	You can serve each bowl with buttermilk drizzled on top, or a dollop of
fat-free plain yogurt.

	Yield - 6-8 servings.  Freezes well.