Cashew Ginger Carrot Soup: GF/DF (serves 4)

1 yellow onion 10 carrots (medium size) peeled and cut in thin slices 3-4 cloves garlic, peeled and chopped fresh ginger 1″ (2 1/2 cm) peeled and chopped 1-2 T olive oil 3/4 cup raw cashews 1/2 t nutmeg 1 t cloves 1 t cinnamon 4 cups (1 l) vegetable broth 1 cup (2 1/2 dl) coconut milk 1/2 t salt 1/4 t freshly ground black pepper pumpkin seeds for decoration Sauté the onion, garlic, ginger and cashews in olive oil until it starts to soften. Stir constantly. Add the spices and cook for another couple of minutes. Add the … Continue reading Cashew Ginger Carrot Soup: GF/DF (serves 4)