Creamy cashew-carrot soup

Preparation time	20 minutes
Cooking time	30 minutes
Serves	6

Nutritional value per serving
Calories	Proteins	Fats	Carbohydrates	Magnesium	Calcium	Iron
114	3 g	5.5 g	13 g	43 mg	31 mg	1.2 mg

Ingredients

Instructions

1250 ml water
5 large carrots (350 g)
1 large onion
4 garlic cloves, thinly sliced
1 Tbsp. finely grated ginger
½ tsp. salt
70 g cashews, lightly toasted
1 Tbsp. lemon juice
1 ½ Tbsp. shoyu
2 Tbsp. chopped cilantro

Combine water, onion, garlic, ginger, carrots and salt in a soup pot. Bring to a simmer and cook for about 30 minutes until carrots are tender.

Remove pot from burner and cool to lukewarm.

Place it in a blender and add the cashews.
Pulse until thoroughly smooth.

Return to the pot. Heat gently, then season with lemon juice and shoyu.
Serve hot garnished with cilantro.