Gingery Carrot Cashew Soup
2 pounds peeled carrots, sliced
3 cups broth
1 cup coconut milk
1 medium onion, diced
2 cloves minced garlic
2 tablespoons olive oil
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons freshly grated ginger
3/4 cup unsalted toasted cashews
Place carrots, broth and coconut milk in large pot and bring to a boil. Cook until carrots are soft.
Heat olive oil in a skillet. Add onion, garlic & cumin and cook until onions are translucent. Add ginger & salt. Cook another 10 minutes stirring often.
Combine carrots, cashews & onion mixture. Blend with an immersion blender or in batches in blender. Top with toasted cashew pieces.