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margie
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Heat the oil in a medium-size saucepan.
Add the chopped onion and the curry powder.
Cook for 2 minutes until the onion goes translucent.
Add the carrots and stock and simmer for 20–25 minutes until the carrots are tender.
Allow to cool slightly and pour into a food processor (or use stick blender).
Add the cashews and blitz until the soup is smooth.
Season to taste. Serve warm.