One of our customers, Jess Stevens, sent us this adapted recipe for a Carrot Soup using our Tough Chai and the garam masala spiced cashews from the Whole Earth Center. If you decide to make this soup, order our Chai “straight up”, which means it will not be served with milk. We make our Chai almost daily in the Small World Kitchen on Nassau Street using freshly cracked whole spices, fresh organic ginger root, a small amount of honey, and a black tea from Rishi. Lots of love and care goes into this delicious recipe. We call it Tough Chai because of the spice factor;it is not a wimpy sweet Chai. A former worldling, John Ward, who now cooks for lucky people in Ithaca, NY, created our original Chai recipe.
Thanks Jess for sharing, the recipe sounds delicious and I think I am going to make some tonight!
Tough Chai Carrot Soup
Adapted from The Moosewood Cookbook by Mollie Katzen
2 pounds carrots, peeled or scrubbed and chopped
4 cups Small World Tough Chai (no milk added, i.e. a “straight up Chai”)
1 tsp. salt
1 medium potato or sweet potato, chopped, OPTIONAL (include for a thicker soup)
1 thumb-sized piece of ginger, peeled and minced (more or less depending on desired spiciness)
1 cup chopped onion
1/3-2 cups cashews or almonds (garam masala roasted cashews from The Whole Earth Center bulk section work beautifully! Use less for a lighter soup, more for a thick stew)
3-4 Tbsp. butter, ghee, or coconut oil
Finish with one or more of:
A swirl of milk, yogurt, heavy cream, or coconut milk/cream
Chopped cilantro, mint, or basil
Add carrots, chai, salt, potato (if using), and ginger to large pot. Bring to boil then cover and simmer.
In another pan, melt butter (or ghee or coconut oil) and cook onions and nuts until onions are soft and translucent. Add to pot.
Simmer until all ingredients are soft, 30-40 minutes.
Puree with emersion mixer, food processor, or blender until desired consistency.
Finish with one or more of above suggestions.
Freezes really well.