Carrot Cashew Soup

This soup is divine and simple to make.

Ingredients
1lb carrots, peeled and cut into one inch pieces
1 small onion, chopped
1 large clove of garlic, smashed
1/3 cup unsalted cashews
1 tablespoon olive oil
3.5 cups chicken stock (or vegetable stock)
pinch of nutmeg
1 bay leaf
salt & pepper to taste
dollop of lite labneh or sour cream for garnish

Directions
In your soup pot, heat the olive oil on medium high heat and then saute the onions then crushed garlic until slightly translucent and fragrant.
Add the carrots and cashews and pour in the stock (should be enough to cover all ingredients).
Add the pinch of nutmeg and the bay leaf and cover, allowing to simmer on medium heat for about 20 minutes.
Remove from the heat and then blend using either a standing blender or hand blender.
You can adjust the texture of the soup by adding more stock if needed but I like mine to be rich and thick. Bon Appétit and Ramadan Kareem!

For more of my recipes, check out http://dish-delicious.com/ or
https://www.facebook.com/DishDelicious