Easy Coconut Curry Soup {Vegan & GF} - The Blender Girl

Ingredients

• 1 3/4 cups (420ml) vegetable broth (or filtered water)
• 1 1(3.5/400ml) can full–fat coconut milk (1 3/4 cups (420ml))
• 1 cup (140g) raw unsalted cashews, (or blanched slivered almonds) soaked and drained
• 1 tablespoon fresh lime juice
• 1 tablespoon wheat-free tamari
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon yellow curry powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Celtic sea salt, plus more to taste
• 1/8 teaspoon cayenne pepper
• 1 small zucchini, spiralized into noodles
• 1 small red bell pepper, julienned
• 1/2 cup (14g) finely chopped cilantro
• 1/2 cup (70g) crushed raw or toasted cashews
• 1 medium lime, cut into quarters