Carrot Ginger Soup
Adapted from Moosewood Cookbook by Mollie Katzen
The tangy taste of ginger livens up this dish, and a drizzle of yogurt adds even more zip. Perfect for hot summer days, or cool autumn evenings.

2 lbs carrots
4 cups water
1 tablespoon oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 tablespoons freshly grated ginger
1 1/2 teaspoon salt
1/4 teaspoon each: cumin, ground fennel, cinnamon, allspice, dried mint
3 to 4 tablespoons fresh lemon juice
1 cup lightly toasted cashews
1 cup soymilk, divided
For garnish: 1/2 cup plain soy yogurt, blended with 2 tablespoons soy milk and 1 teaspoon lemon juice

Peel and trim carrots, and cut into 1/2-inch slices. Place in a saucepan with the water, cover, and bring to a boil. Lower heat and simmer until very tender (about 20 minutes). Let cool.

Heat the oil in a small skillet. Add onions and saute over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to saute for another 8 to 10 minutes. Stir in lemon juice and set aside to cool.

Add the carrots, cashews, and onion mixture to a food processor or blender in 3 batches. Add approximately 1/3 cup soymilk to each batch and process until carrots are smoothly blended. Add blended soup to a saucepan and heat gently until warm. Serve in bowls, with garnish mixture drizzled in concentric circles on the top, then cut through with a knife to create interesting patterns. (Tip: pour yogurt mixture into plastic ketchup/mustard dispenser for easier drizzling.)