Creamy Carrot Lentil Soup

1. Peel and chop carrots and onion. Peel and crush garlic. Peel and grate ginger. Chop cilantro. Pour the lentils into a sieve and run them under cold water.

2. Place a large saucepan over medium heat, pour in the oil, and add chopped onions.

3. Cook for 1-2 minutes and then add carrots, crushed garlic, and grated ginger. Stir and cook for a further minute.

4. Add vegetable broth, coconut milk, lentils, ground cumin, red chili flakes, curry powder, coconut sugar, a large pinch of salt, and a small pinch of pepper.

5. Stir well and bring to a boil. Reduce heat to low and allow soup to simmer for 15-18 minutes until lentils and carrots are tender.

6. Pour the soup into a blender and blend until smooth. For a thinner soup add more vegetable broth. Adjust the seasoning to your taste.

7. Ladle the soup into bowls and top with fresh chopped cilantro and roasted cashews.