Carrot – Parsnip Soup with Cashew Nuts

2 persons, 30 min

Ingredients	Amounts	How to
Carrots Parsnip Cashew Nuts Pumpkin Seeds Sunflower Seeds Potatoes Ginger Cocos oil Garlic Vegetable bouillon cube Soy Sauce (light Chinese)	5 2 2-3 Tbsp 2 Tbsp 1 Tbsp 3 Half size of a thumb 1 Tbsp 1 toe 1   Own discretion	Wash and peel carrots, parsnip, potatoes and ginger. Cut them into quarters. Put the coco oil into a big pan and let melt on middle fire. Add the cashew nuts, sunflower and pumpkin seeds and the chopped ginger and let them roast shortly. Add the bouillon cube, potatoes, carrots and the parsnip and fill up with water until veggies are just covered. Let cook for around 15-20 min. Add the garlic toe and blend the soup (while switching off the fire) with your hand blender until it is creamy. Upon discretion you can add some soy cream and soy sauce if you want it more cream and more salty. Garnish with some leftover pumpkin and sunflower seeds.