Cashew Carrot Ginger Soup

—by Katharine Holden, HPC Member

Pacific Natural Foods, out of Oregon, produces a great line of soups made of natural or organic ingredients. Normally I avoid carrot soup—it’s so often bland with an undernote of peel that cooks vainly try to cover up with a lot of pepper— but I make an exception for Cashew Carrot Ginger soup. The coconut milk base and the spiciness of the ginger balance the carrots beautifully. Enjoy it hot or chilled. I’ve added leftover chicken to it to make a heartier meal. Gluten-free.