Creamy Carrot and Cauliflower Soup

Makes  |   4 servings

• 1 tbs. unsalted butter
• 1 cup diced yellow onion
• 1 stalk celery, diced
• 2 tbs. minced fresh gingerroot
• 2 medium carrots, peeled and diced
• 3 cups chopped cauliflower
• 1/2 cup raw cashew pieces
• 4 cups chicken stock
• 1/2 tsp. ground cardamom
• Salt and fresh ground pepper, to taste
• Crumbled goat cheese and toasted pumpkin seeds, if desired

Directions

1. Melt butter in a medium saucepan. Add onion, celery and ginger, and sauté until vegetables are softened, about five minutes.
2. Add carrot, cauliflower and cashews, and sprinkle with a little salt to “sweat” the vegetables. Cover and cook, stirring every few minutes, for about 10 minutes.
3. Add the chicken stock, cover and simmer until vegetables are very tender.
4. Purée the soup with an immersion or regular blender. (If you’re using a regular blender, fill it only one-third or halfway, and cover lid with a kitchen towel to prevent the soup from bursting out.)
5. Season with salt, pepper and cardamom. Sprinkle with goat cheese crumbles and toasted pumpkin seeds before serving.