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Yield: 7 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
• ½ teaspoon cumin
• 1 teaspoon salt
• 2 tablespoons freshly grated ginger, More is good
• ¾-1 cup unsalted toasted cashews
Method
• Place carrots in a saucepan with broth & coconut milk. Bring to a boil. Reduce to a simmer.
Cover & cook until carrots are tender (about 15-20 minutes)
• Heat olive oil in a skillet. Add diced onion, garlic & cumin. Cook over medium heat until onions are translucent, about 5 minutes. Add ginger & salt. Cook another 10 minutes stirring often.
• Combine carrots, cashews & onion mixture. Blend on a soup setting in batches. Reheat if needed before serving. Top with peeled carrots & chopped cashews
marlameridith.com/carrot-cashew-ginger-soup-recipe
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