Dreamy Carrot Soup

A delightfully light, gently spicy soup that when my friend Annie first made me, made me close my eyes and murmur.

Serves 4

• 10 carrots, top ‘n’ tailed and chopped

• 1 Spanish onion, peeled and chopped

• ¹/₄ teaspoon curry powder

• 2cm piece fresh ginger, peeled

• 2 cups (500g) vegetable stock

• ¹/₂ cup (60g) raw cashews

• Pinch of sea salt

Place carrots and onion into the thermo bowl.

5 seconds

7

Add remaining ingredients and season with cracked pepper.

15 minutes

100°C

1

Cool for 10 minutes.

30 seconds

8

Season to taste.