I was walking through Sur La Table the other day when these colorful electrics by Cuisinart caught my eye. Aren’t they fun? The new line of brightly colored tools includes an immersion blender, a mini food processor, a hand mixer and an ice cream maker.

They’re so reasonably priced, I was tempted to buy one of each, but luckily I couldn’t decide which color I liked best.  The red or the butter yellow?

I’ve been searching for an immersion blender since I visited Posh Hippie in March and her roommate (a former chef) showed me how to use one. We whipped up a delicious roasted carrot ginger and cashew soup in no time. These little gadgets are great for making purees, dressings, even silky smooth mashed potatoes. Here’s a video on how they work: (sorry it’s from the home shopping network, but it gives the best explanation)

And here’s the recipe of the soup, it was to die for.

1 1/2 pounds carrots, raw (peeled and washed)
2 tablespoons olive oil or butter
1 medium yellow onion, chopped
1/4 cup gingerroot, finely chopped
3 cloves garlic, minced
7 cups vegetable broth
1 cup dry white wine (optional)
1 1/2 cups cashew nuts, unsalted and either raw or dry-roasted
2 tablespoons lemon juice (orange juice may be substituted)
Curry and/or coriander powder, one pinch or to taste
Salt and pepper, to taste
Fresh chives or parsley for garnish

1. Peel and cut carrots into half-inch pieces. Place oil or butter in large stock pot over medium heat.
2. Add onion, ginger, and garlic; saute for about 15 minutes. Add broth, carrots, and (if using) wine. Heat to boiling.
3. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 minutes).
4. Puree in blender with cashews. Season with juice, curry, coriander, salt, and pepper, as desired. Serve hot or cold with garnish.

Until next time,

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