Gingery Carrot Cashew Soup

Zesty and nutritious asian-inspired soup
Dish Type: soups & stews Lifestyle: dairy free, gluten free, vegan, vegetarian



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.