VEGAN CARROT GINGER SOUP
3 CARROTS PEELED AND COARSELY CHOPPED
2 MEDIUM ONIONS SLICKED
2 CLOVES OF GARLIC
1/2 CUPS OF CASHEWS
3 CUPS OF WATER
SEASON WITH SALT & PEPPER
1 TBSP COCONUT OIL
Sauté Coconut Oil, Carrot, Onion and Garlic until the onion softens and starts to brown. (I believe this is how to build the flavor quickly.)
Stir in a pinch of salt and a pinch of pepper
Pour in water and add cashews. Cover with a lid and bring the temperature to medium for 30 minutes.
Once the cashews are soft, carefully put the soup in the blender and blend until smooth and pour into individual bowls.