Carrot Ginger Soup

I don't like cooked carrots. I usually don't like carrot soup, but this one is delicious... and easy to boot. This picture is not of my carrot soup, but don't all carrot soups kind of look the same? You get the idea.

Ingredients:

2 lbs. Carrots
4 cups water
1 Tbsp butter
1 1/2 c chopped onions
2 cloves garlic
2 Tbsp freshly grated ginger
1 1/2 tsp salt
1/4 tsp cumin
1/4 tsp cinnamon
3-4 Tbsp fresh lemon juice
1 cup lightly toasted cashews/walnuts (optional)

This recipe is 4 easy steps:
1. Peel carrots and chop into bits... smaller for faster cooking time, but size doesn't matter. Boil in water (whatever quantity you want for the soup) until tender.
2. Saute chopped onions in butter for a few min. Add garlic, ginger, cumin, and cinnamon and saute all together until everything is nice and soft, but not burnt (obviously).
3. Blend the carrots (with their cooking water) in batches with the onion mixture.
4. Add salt and lemon juice to taste. I'll use at least 1/2 a lemon, but usually more.

The lemon juice is SUPER important and is what makes this soup so tasty. The acidity balances the sweetness of the cooked carrots that is distasteful to people like me. Also, I've never added the nuts, so I can't vouch for how they will work with the flavor/texture, but I added it in since it was part of the original recipe given to me.

Enjoy!