Creamy Vegan Carrot Ginger Soup
3 medium carrots, sliced (equals to about 2.5 cups)
2 T minced ginger
1/4 C raw unsalted cashews
2 C water or vegetable broth
salt and pepper to taste
Bring water (or broth) to a boil, add all of the ingredients. Reduce heat, cover, and simmer for 20-25 minutes until carrots are very tender. Remove from heat. In small batches, transfer the soup to a high-speed blender and blend until creamy.