This carrot and citrus soup is like sunshine in a bowl for a cold rainy day – and we’re getting plenty of them this winter.

It’s creamy and comforting, thanks to the cashews that add heft and flavor too, and mildly spicy (you can skip or reduce spiciness by adjusting the harissa). 

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, diced

• 3 pounds carrots, peeled and coarsely chopped

• 2 garlic cloves, minced

• 2-inch fresh ginger, grated

• 2 tablespoons hot sauce, harissa or red curry paste

• 1 cup raw cashews

• 6-7 cups vegetable broth, water, or combination of both 

• ½ teaspoon salt, plus more salt and pepper, to taste

• Zest from one orange

• 1 cup fresh orange juice (about 2 large navel oranges)

• Garnish: toasted sesame seeds, chopped herbs, toasted sliced almonds, orange or lemon wedges (all optional)

Preparation:

In a large pot, heat olive oil over medium-high heat and then add the onion, saute and stir occasionally, until onions are soft and golden, about 3-4 minutes.

Add garlic and ginger, stir for about 30 seconds until fragrant.

Add the carrots, harissa, cashews, vegetable broth. Bring to a boil, cover and simmer for 20 minutes or until carrots are fork tender.

Remove from heat, add orange zest and orange juice, and using an immersion blender, food processor or blender, blend the soup until smooth, correct seasoning with salt, pepper and more heat as desired. 

Serve hot, topped with fresh herbs, crunchy almonds and orange wedges.