Based on this recipe and modified to fit this week's CSA vegetables.
1 Tbsp olive or coconut oil
3-4 carrots, diced
1 onion, diced
2-3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chipotle powder
1/2 tsp tumeric
1 head cauliflower, chopped
1 medium or 2 small summer squash, sliced
3-1/2 cups water
1 veg bouillion cube
1/2 cup red lentils
1/2 chipotle pepper in adobo
1 tsp sea salt
1-1/2 cup fresh or frozen corn
2 green onion stalks, chopped (optional)
1 Tbsp white miso
1/3 cup raw cashews, soaked
2 squirts lime juice (optional)
Heat up the oil. Add the carrots and onions and cook for 3-5 minutes, or until the onions are going translucent. Add the garlic and spices and stir for another minute or so. Add the cauliflower and squash and stir for a few more minutes. Add the water, bouillon, chipotle pepper, red lentils and salt. Cover and simmer for 20 minutes, or until the lentils and veggies are soft.
Add the corn and green onions and stir. Remove about half the soup to another bowl or blender with the cashews and miso. Puree the soup, cashews and miso and return to the pot. Add lime juice to taste.
