If I had read Heidi, Susan, or Joan's comments before I set out to prepare these carrots the other day I may not have made what I did. I happen to be a big fan of carrot/raisin salad, roasted carrots, and (of course) carrot cake. As it was, I picked out a new carrot soup recipe to try.
This is a chunky slightly sweet soup with a lovely spice blend that balances the fresh ginger perfectly. When I had it for lunch at home I did as Molly suggested and drizzled some buttermilk on top. Completely delicious.
I used whole fennel seed because I didn't have ground and was not going to take out the spice grinder for 1/4 tsp. I left the dried mint out because I didn't have any. Not sure what that would have added. I can't imagine it could get better than it was. I used raw cashews and roasted them at 350 degrees for about 7 or 8 minutes. Roast a few more than you need for the recipe. In case you are the kind of cook that is forced to make numerous tastings to be sure the nuts are just perfect before you add them to the soup. Who knew raw cashews, unsalted, freshly roasted, could be so good.