Cashew Carrot Ginger Soup Savory and Healthy Delight

Ingredients

• 1 cup raw cashews, soaked for 4 hours
• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• to taste salt and pepper
• for garnish fresh cilantro
• 1 unit juice of lime

Instructions

1. Begin by draining and rinsing the soaked cashews and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
4. Add the chopped carrots, cumin, turmeric, and season with salt and pepper. Sauté for another 5 minutes.
5. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for about 20 minutes, or until the carrots are tender.
6. Once the carrots are cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches in a standard blender, being careful with the hot liquid.
7. Add the soaked cashews and lime juice to the blended soup and blend once more until completely smooth and creamy. Adjust seasoning to taste.
8. Return the soup to heat if necessary, warming it through before serving.