|10 min||6 h||2|
|2 cup cubes||Pumpkin|
|2 medium||Carrots (chopped)|
|1 tsp||Sea Salt (to taste)|
|1 dash||Nutmeg, ground|
|50 ml||Coconut cream|
|3 cup||Cashew nuts, raw|
|1 tbsp||Coconut oil|
|2 pod||Vanilla bean|
|1 tsp||Cinnamon (to taste)|
|1 tsp||Chili powder (to taste)|
|1 tsp||Cayenne pepper (to taste)|
Creamy Pumpkin and Carrot Soup:
Put the pumpkin and carrot in a small slow cooker and fill with water until just covering, then add salt to taste.
Cook for 4-6 hours on low setting.
Blend the ingredients in a food processor or blender on low for 30 seconds and then turn to medium/high to eliminate the chunks.
Add spices and coconut milk and blend.
Serve with Vanilla Spice Roasted Cashews
Vanilla Spice Roasted Cashews:
Preheat oven to 160 degrees C.
Melt butter and toss with cashews in a bowl.
Scrape contents of vanilla bean pods in and toss.
Add the other spices to taste.
Evenly spread nuts over a baking tray and bake for about 20-30 minutes, tossing them about twice in between.