Golden Turmeric Vegetable Soup With Cashews and Curry Spices

This creamy vegetable soup, (which is Paleo and Whole 30 friendly), is made from blending veggies cashews and warm curry spices takes delicious to a whole new level!

Ingredients:

1 medium sweet potato peeled and chopped
2 large carrots chopped
1/4 head of cauliflower
1/2 large white onion chopped
2 large garlic cloves
1 cup raw cashews
1 apple chopped
2 cups butternut squash chunks (frozen or fresh)
2 tablespoons olive oil
1 tablespoon fresh ginger grated
1 tablespoon turmeric powder
1 tablespoon red curry paste (available at Whole Foods)
2 teaspoons sea salt or to taste
black pepper to taste
dash of nutmeg
lemon juice from 1/2 a large lemon
4 cups water or vegetable broth

Directions:

In a large pot add olive oil, cashews and vegetables.
Cover with a lid a sauté until soft (stirring occasionally)

Then add spices and water or broth.
Blend everything in large blender or food processor, until smooth.

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