Super Soup!

When the weather gets really cold like this, I go into soup mode.  Maybe it's a throwback to childhood, maybe it's just my body's natural reaction to the cold and the desire to warm up.  Whatever it is, nothing is as satisfying as a warm bowl of homemade soup, chock-a-block with healthy veggies and healing spices.  This Carrot-Satsuma Soup is a great immunity booster... and with so many people around me getting nasty colds, I'm making batches of it!  I can't remember the last time I was sick, and I'd like to keep it that way.

Carrots are a great source of antioxidants and help protect against heart disease and cancer.  Just a carrot a day is all you need, and this soup is one delicious way to get it.  They also promote good vision, especially night vision (thank you), and help stave off macular degeneration.  Bugs Bunny never wore glasses, maybe a monocle once, but that was really just a fashion statement.

Ginger is good for alleviating nausea and motion sickness, promotes healthy digestion, and is a strong anti-inflammatory that can be helpful to people with arthritis if eaten with some regularity.

Satsumas, like all oranges, are loaded with vitamin C (100% of your daily need in one orange), which keeps your immune system humming.  They also protect against cancer, lower blood pressure and cholesterol, and help fight viral infections.  You can use any juicy orange in this recipe; I'm just newly in love with Satsumas, but you can use any variety.
I always appreciate when something that is so good FOR you tastes great too...

Carrot-Satsuma Soup with Cashew Cream
Serves 6
Soup
1 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1 pound carrots, washed and diced
1 teaspoon grated fresh ginger
1 small pinch red pepper flakes
3 cups vegetable stock*
1/2 cup fresh Satsuma juice (or any fresh orange juice)
1 1/2 teaspoon Satsuma zest
1 teaspoon sea salt
pinch pepper

* I make my own veg stock all the time, but if you don't, I recommend  Trader Joes vegetable broth; it has a great rich flavor. You can even cut it with water because it's so rich and yummy. 
Cashew Cream
1 cup raw cashews
1 cup water
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
Pinch of freshly grated nutmeg

In a medium saucepan, heat olive oil over medium heat. Add the onions and saute until golden, about 5-8 minutes.  Add grated ginger and red pepper flakes, and cook, stirring, for about a minute.  Add carrots and stock and bring to a boil.  Reduce heat and simmer for about 15-20 minutes until carrots are tender (this will depend on the size of your cut),
In a blender, puree the soup in batches.  Blend until very smooth.  Add  juice, zest, salt and pepper pulsing to combine.  Ladle into bowls and top with cashew cream.  If you want to skip the cashew cream, top the soup with chopped chives instead.

Cashew Cream
Grind the cashews in a food processor or nut grinder to a coarse powder.  Pour water into a blender and add cashews and remaining ingredients.  Blend for 2-3 minutes until smooth and creamy, drizzling in more water through the top if necessary to reach desired consistency.  Use on top of soups, over vegetables, on sandwiches instead of mayo, and as a dip.  Delish!