Makes 8 servings

Soaked, raw cashews help give this soup its thick, creamy consistency. You find them in the bulk-bin section of groceries, and since they end up getting blended with liquids, you can buy less-expensive cashew pieces, which run about half the price of whole, raw cashews. What gives this soup its kick is the drizzle of parsley oil right before serving, which Anna Getty says was inspired by an impromptu addition years ago of pesto sauce to a carrot soup.

Ingredients

• 1 handful fresh Italian (flat-leaf) parsley with stems, coarsely chopped (about 1/2 cup)
• 3 cloves garlic (divided)
• 1/2 cup olive oil
• Salt
• 1 pound (about 6 to 8) carrots, cut into 1/2-inch rounds
• 2 medium yellow or white onions, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked in water 1 to 4 hours to soften, then drained

Instructions

In the bowl of a food processor, combine the parsley, 1 clove garlic, olive oil and salt to taste; process until smooth and set aside.

Quarter the two remaining cloves of garlic and add them to a medium pot along with the carrots, onion and celery; cover with the broth. Bring to a boil, reduce the heat, and simmer uncovered for 35 to 40 minutes, or until the carrots are fork-tender. Add the soaked cashews and stir. Simmer for an additional 5 minutes.

Transfer the mixture to a blender and purée until smooth. Season to taste with salt. Add water to thin the soup if it seems too thick. Pour into individual bowls and drizzle with generous amounts of the reserved parsley oil.

From "Easy Green Organic" by Anna Getty

Cashew and Carrot Soup from The Oregonian, October 19, 2010