tofugazi

Carrot, Ginger, Cashew Soup
Soak 1/2 cup cashews in water to soften.
Melt 2 tbsp margarine in a large pot over medium heat.
Add 1 yellow onion, chopped into approximately 1/2inch pieces. Sautee 10 minutes.
Add 5 smashed cloves garlic and 4 tbsp minced ginger and cook until onion is soft and translucent. 
Add 5 cups vegetable broth and bring to a simmer.
Add 1.5 pounds carrot, sliced 1/4 inch thick. 
Cover and simmer for 15 minutes. Check carrots by piercing with a fork, if they fall apart they’re done.
Turn off burner and let soup cool somewhat. Stir in 1 tsp nutmeg.
In small batches pour into food processor or blender along with drained cashews and puree until smooth.

Salt & Pepper individual bowls to taste and garnish with parsley.