3 large carrots1 dl cashew nuts2 dl waterSmall piece of fresh gigner1 tablespoon virgin coconut oilA 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.