A delightful and creamy soup combining the natural sweetness of carrots with the nutty richness of cashews.
Peel and roughly chop the carrots, potatoes, and onion.
Chopping the vegetables into similar sizes ensures even cooking.
Heat a large pot over medium heat and add a splash of vegetable stock.
Using stock instead of oil keeps the soup low-fat.
Add the carrots, potatoes, and onion to the pot and sauté for about 5 minutes until the onion softens.
Stir frequently to prevent sticking.
Pour in the remaining vegetable stock, cover the pot, and simmer for 25 minutes until the vegetables are tender.
Check the vegetables with a fork to ensure they are soft.
Toast the cashews in a dry frypan over medium heat, stirring constantly until golden brown.
Keep an eye on the cashews to prevent burning.
Allow the soup and cashews to cool slightly, then blend them together until smooth.
Blend in batches if needed to avoid overfilling the blender.
Season the soup with black pepper and nutmeg to taste.
Taste as you season to adjust the flavors to your liking.
Serve the soup warm, garnished with a sprinkle of toasted cashews or fresh herbs.
Pair with crusty bread for a complete meal.
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