The heat of the tagine season is mellowed by this sweet creamy, carrot soup and finished with a cleansing ginger bite.
3 tbsp ghee
1lb pound carrots, peeled and roughly chopped
3 tbsp minced ginger
1 tablespoon minced garlic
4 cups vegetable stock
1 tbsp salt
Whole Foods Organic Tagine Seasoning (or add 1 tbsp of Paprika and a ½ tsp of the following: Cinnamon, Turmeric, Ginger, Chili Pepper, Black Pepper & Cardamom)
Set a 4-quart stockpot over medium-high heat and add ghee, ginger, garlic, and carrots.
Stirring occasionally until the carrots are coated and the garlic and ginger are fragrant (about 4 to 6 minutes).
Add the stock, bring to a boil and reduce to a simmer for 30 to 35 minutes.
Transfer to a blender and add ½ cup raw cashews, blend for 4 min on high.
Add additional stock if you want a thinner consistency.
To serve, garnish with 1 tablespoon of avocado oil per serving and a sprinkling of Tagine seasoning