From the Moosewood Cookbook. This soup is perfect for a chilly autumn day. The carrot and ginger balance really nicely, and sour cream or yogurt adds a nice creamy, tangy finish.

Ingredients

• 2 pounds peeled or scrubbed, chopped carrots
• 4 c stock or water
• 1 1/2 t salt
• 1 medium potato, chopped (optional, for heartier soup)
• 3-4 T butter
• 1 c chopped onion
• 1-2 small cloves crushed garlic
• 1/3 c chopped cashews or almonds
• 1 T fresh grated ginger
• 3/4 c sour cream

Instructions

1. Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let cool to room temp.
2. Saute the onion, garlic and nuts in the butter until the onions are clear. Towards the end of cooking, stir in the ginger.
3. Puree everything together in a blender (or with an immersion blender) until smooth.
4. Whisk in one of the dairy products.

Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.