Ingredients
Instructions
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1.
Sauté onions and garlic in a soup pot until soft. About 5 minutes
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2.
Stir in ginger, nutmeg and cinnamon until combined
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3.
Add carrots, salt and water. Bring to boil, cover and reduce heat to simmer. Cook until carrots are tender, about 10 - 15 minutes
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4.
Blend soup with cashews in a food processor or high-speed blender until smooth and creamy
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5.
Add fresh lime juice and adjust salt if needed. Serve hot or cold
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