Carrot Ginger Cashew Soup


1. 4 small Carrots
2. 1 cup of Cashews soaked in warm water for 10 minutes
3. 1 teaspoon Galanga powder or 1/2 teaspoon of fresh ginger
4. Salt to taste
5. 1/2 teaspoon Lemon juice.
6. 1 teaspoon Coriander powder/Curry powder
7. 1 clove Garlic.
8. Coconut butter (warmed)


Blend all with warm water. Serve with garnish of parsley and coconut butter.

Makes: 2 bowls of soup

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