Creamy Coconut Cashew Soup with Lime and Ginger

Ingredients

• •1 tablespoon coconut oil
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •1 inch fresh ginger, grated
• •1 red chili, finely chopped (optional)
• •1 cup raw cashews, soaked for 2-4 hours and drained
• •1 can (14 oz) coconut milk
• •4 cups vegetable stock
• •1 tablespoon soy sauce or tamari
• •1 teaspoon ground turmeric
• •Juice and zest of 2 limes
• •Salt and pepper to taste
• •Fresh cilantro leaves for garnish
• •Lime wedges for serving

Instructions

1. 1

   Heat the coconut oil in a large pot over medium heat.

2. 2

   Sauté the onion, garlic, ginger, and chili (if using) until fragrant and the onion is translucent, about 5 minutes.

3. 3

   Add the soaked cashews, coconut milk, vegetable stock, soy sauce, and turmeric to the pot.

4. 4

   Bring to a gentle simmer and cook for 15 minutes to meld the flavors.

5. 5

   Carefully transfer the soup to a blender and blend until smooth and creamy. You can also use an immersion blender for this step.

6. 6

   Return the blended soup to the pot and add the lime juice, lime zest, salt, and pepper to taste.

7. 7

   Heat the soup gently over low heat if necessary, and adjust seasoning as desired.

8. 8

   Serve hot, garnished with fresh cilantro and lime wedges on the side.