Creamy Carrot Soup with Berbere Spice Blend and Cashew Cream
Source: Bryant Terry, author of Vegetable Kingdom
This recipe, featuring McGinnis Ranch, was demonstrated for CUESA’s Market to Table program on February 22, 2020.
Creamy Carrot Soup
Serves 4 to 6
2 teaspoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon berbere
½ pound carrots, peeled and sliced
5 cups vegetable stock
½ to 1 cup cashew cream
1 teaspoon kosher, plus more for seasoning
Freshly ground black pepper
Chopped parsley, to garnish
In a medium skillet, melt the butter. Add vegetables and season with salt & pepper. Sauté until bright green and tender, about 3 minutes. Set skillet aside.
In a medium saucepan or pot over medium heat, warm the olive oil until shimmering. Add the onions and cook until soft but not browning for about 10 minutes.
Stir in the ginger and berbere and cook for 1 minute.
Add the carrots and pour in the stock. Bring to a boil and immediately reduce to medium-low heat. Simmer until the carrots are tender for about 15 to 20 minutes.
Using a blender, process until creamy. Return to the saucepan, stir in the cashew cream and salt and heat through, but avoid boiling. If necessary, add enough water to loosen the soup up so it easily pours from a spoon.
Season with salt and pepper to taste. Garnish with parsley, and serve with crusty bread.
Berbere Spice Blend
Makes ½ cup
A complex and essential Ethiopian Spice Blend.
6 cardamom pods
3 tablespoons smoked paprika
1 tablespoon coarse sea salt
1 teaspoon cumin seeds, toasted
1 teaspoon fenugreek seeds, toasted
1 teaspoon allspice berries, toasted
1 teaspoon red pepper flakes
1 teaspoon dried thyme
2 whole cloves
1 dried chipotle chile, stemmed and broken into pieces
1 teaspoon whole black peppercorns
½ teaspoon coriander seeds, toasted
½ teaspoon ground ginger
½ teaspoon cayenne pepper
In a medium cast-iron skillet, toast the cardamom pods over medium-low heat, shaking the pan occasionally to prevent burning, until fragrant for 2 to 3 minutes. Transfer the pods to a small plate and set aside to cool.
Once cooled, crack open the pods with your fingers and transfer the seeds within to a mortar or spice grinder (discard the pods). Add the remaining ingredients and grind into a fine powder. Transfer to a jar and seal tightly.
Store at room temperature for up to 1 month.
Makes 1 cup
1 cup raw cashews, soaked in water overnight and drained well
½ cup water
Put the cashews and water in a blender and process until smooth and creamy. Use immediately or store in a covered container in the refrigerator for up to four days.