Adapted from the New Moosewood Cookbook
[Note: Carrot ginger soup is one of our favorites! This is a vegan recipe, but there are plenty versions out there with dairy instead of cashews...Either way is delicious. For this recipe, the spices are an important part of the flavor, so make sure you're using spices that aren't too old!]
Place the carrots in a medium saucepan and add the water. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)
Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft. Stir in lemon juice.
Combine the spice-onion mixture with the carrots and the cashews. Use a blender or immersion blender to puree the mixture until smooth.