Happy Thanksgiving! Jennifer Harnetty

Here in the U.S., we celebrated Thanksgiving yesterday. Like many holidays, Thanksgiving celebrations typically involve lots of food, and family and friends coming together to reflect on what they are thankful for. So today, I thought I would say thank you to all of you all over the world for your continued support and enthusiasm for Ceramic Arts Network.

Finally, for some Thanksgiving fun, I thought I would post a recipe that's a little different than our usual recipes. I am also including a bonus video for making a vessel to go with it. Have a great day! - Jennifer Poellot Harnetty, editor

Carrot Ginger Soup with Butter-toasted Cashews

• Onion  -  1 large (chopped)
• Carrots  -  6 large (scrubbed, cut into 1/2 inch slices)
• Raw cashews  -  generous handful
• Butter  -  a few tsp.
• Ginger  -  2 in. piece (peeled, chopped)
• Sour cream or yogurt  -  to taste
• Salt  -   to taste

Sauté onion in butter or olive oil. Add carrots. Add water to cover, simmer until tender. Toast cashews with 1 teaspoon of butter. Add to carrot mix, along with chopped ginger. Purée the soup, adding water to adjust thickness. Salt to taste. Serve in the handmade pot of your choice with a dollop of sour cream or yogurt.