Creamy Carrot Soup - Forks Over Knives

Ingredients

• ¼ cup cashews
• 1 medium onion, cut into ½-inch dice (2 cups)
• 1½ pounds carrots, cut into ½-inch dice (3½ cups)
• 1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 large fresh sage leaf
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper or cayenne pepper, to taste
• ½ cup fresh pomegranate seeds
• 2 tablespoons finely chopped fresh parsley