Carrot & cashew soup


(four servings)

3 large carrots
1 dl cashew nuts
2 dl water
Small piece of fresh gigner
1 tablespoon virgin coconut oil
A pinch of turmeric, white pepper, and salt


Soak the cashew nuts in fresh water overnight. 

Peel the carrots, chop them and cook in 2 dl water until done. 

Add the cashews (through away the soaking water), ginger, coconut oil, and the spices, and cook for one more minute.

Blend to a smooth soup and serve hot.