Creamy Carrot Cashew Ginger Soup - Marla Meridith

Ingredients

• 2 pounds peeled carrots, cut into 1 inch pieces
• 3 cups low sodium vegetable broth
• 1 cup unsweetened light coconut milk
• 1 medium onion (1cup), diced
• 2 cloves minced garlic
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 2 tablespoons freshly grated ginger
• 3/4 cup unsalted toasted cashews