Curried Carrot Cashew soup

• 1 Tablespoon butter or olive oil
• 1 large onion, chopped
• 1 Tablespoon curry powder
• 3 cups chicken or vegetable stock (or can use filtered water)
• ½ to 1 teaspoon sea salt (depending on saltiness of stock)
• 500g (about 4-6) carrots, chopped
• 1 cup “crispy” cashews

Melt the butter in a large saucepan on about ½ heat. Meanwhile, chop up the onion. Fry in the butter for a couple of minutes, then add the curry powder and mix. Add the water or stock, and sea salt, and turn the heat up. Weigh out around 500g of carrots; wash, chop, and add to the pot. When it comes to the boil, turn down to a simmer. Chop up the cashews in a food processor or coffee grinder. When the carrots are soft, turn the element off and add cashews to the pot. Leave to sit for about 5 mins. Then puree the soup with the wand attachment of a hand held blender, or in a food processor. Serve as an entree, or as a side dish.