2 tablespoons Coconut Oil
1 White Onion, small dice
3 cloves Garlic, minced
3 tablespoons fresh Grated ginger
1 teaspoon Turmeric
1 1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
4 cups Vegetable Broth or Chicken Broth, low sodium
1 1/2 pounds Carrots, peeled and chopped into 1” pieces
1/2 cup Cashews, toasted
Chives, for garnish
In a heavy pot, heat coconut oil over medium heat. Add onions, sauté for 5-7 minutes until softened. Add garlic, ginger, turmeric, salt, and pepper. Sauté for 3-4 minutes until ginger is softened. Add carrots, sweat the carrots for 5-7 minutes. Add the vegetable broth and bring to a boil.Reduce heat to a simmer. Simmer the soup for 35 minutes, stirring occasionally, until carrots are tender when pierced with a fork.
Remove the soup from the heat. If using an immersion blender, add all the toasted cashews and blend until completely smooth. If using a regular blender, blend the soup in two batches adding 1/2 the toasted cashews to each batch. Garnish with fresh chives.
Photographed by Alli Shepherd.