Ingredients:
2 1/2 cups vegetable stock
1 pound carrots, peeled and chopped into about 1/2- to 1-inch pieces.
1/2 to 1 teaspoon of salt
1/2 tablespoon butter
1 small onion, chopped
1 clove garlic, minced
1/4 cup chopped cashews
1 teaspoon each of thyme, basil, and ginger
Salt and pepper to taste
1 cup prepared couscous
Optional additions: sour cream, plain yogurt, heavy cream
Directions:
1. Put stock, carrots, and salt in a pot and bring to a boil. Cover and reduce heat and simmer for 15 to 20 minutes. When you can pierce the carrots with a fork, turn off the heat and let it cool.
2. In a separate pan, saute the onions, garlic, cashews in butter until the onions soften. Add thyme, basil, and ginger and saute for a few more minutes. Add to pot with carrots and stock.
3. Prepare the couscous according to the package directions and set aside.
4. Puree the soup in a blender until you reach your desired consistency. You might have to work in batches. Add the pureed soup back to the pot and gently reheat on low. Add salt and pepper to taste.
5. Serve the soup on top of couscous.
6. Add any toppings you'd like or stir in some heavy cream. I chose sour cream.
The picture shows a pretty small bowl of soup, but, trust me, it was really filling and it definitely hit the spot on a chilly evening!
