It’s hot out, but somehow it felt like a hot soup day. This soup will probably taste great chilled as well (if it lasts that long!), but the spicy-heat will remain. Something about spiced food in the heat… millions of southeast Asians can’t be wrong!

In a 350 degree oven, roast:

• 2 lbs carrots, peeled and coarsely chopped
• 1 largish sweet white onion
• salt & pepper

Roast for 1/2 or more, tossing now and then, until the onions get some colour and the carrots start to tender up a bit. While you’re roasting, drop in a blender the following:

• Plenty of peeled ginger, maybe 1/4 cup
• 1 clove raw peeled garlic
• 1/2 cup cashews

I used Trader Joe’s Thai Lime & Chili Cashews. If you can’t use these, just use regular roast cashews, then add the juice of half a lime and a few shakes of cayenne. In either case, blend into a paste.

Once the veg is well-roasted, run them through a food-processor or a blender in batches. Add the ginger/cashew paste, and transfer to a soup pot. Re-heat up to a simmer and re-season as required; I added a little bit more salt, pepper, cayenne, coriander, and cinnamon (easy with those last three). Stir in a handful of whole cashews right before serving. Yum! I’m off for another bowl…