Gingered Carrot Soup

I definitely give this one 5 out of 5 stars

Gingered Carrot Soup
12-16 servings! (I wanted enough to share with friends...)
4 lbs carrots, washed and trimmed, cut into 1" chunks
8 cups water
2 tbs olive oil
3 cups chopped onion
1 bulb garlic, minced
4 Tbsp freshly grated ginger
3 tsp salt
1/2 tsp cumin
1/2 tsp ground fennel
3/4 tsp cinnamon
1/2 tsp allspice
3/4 tsp dried mint
3-4 Tbsp lemon juice
1 cup lightly toasted cashews

1. place carrots and water in a large stockpot, cover and bring to a boil. Lower heat and simmer until tender (about 10-15 min)

2. heat oil in a skillet. Add onions and saute over medium heat for about 5 min. Add garlic, ginger, salt and spices. Turn heat to low and continue to saute for another 8-10 minutes, or until everything is mingled and onions are very soft. Stir in lemon juice.

3. Use a food processor or blender to puree everything together (including the cashews).

Inspired by the New Revised Moosewood Cookbook.