Carrot Parsnip Soup with Cashew Cream

2 tbsp olive oil
pinch chilli flakes
1 small yellow onion (small diced)
2 cloves garlic (minced)
2 tsp ginger root (minced)
1 celery stalk (diced)
1 large parsnip (diced)
1 large carrot (diced)
½ sweet potato (diced)
4 cups vegetable broth
2 cups water
1 can coconut milk
sea salt cracked pepper to taste

CASHEW CREAM
½ cup cashews (soaked for 2 hours)
1 small garlic clove (minced)
½ lemon juiced
¼ cup water
pinch sea salt and cracked pepper

Heat olive oil in a large Dutch oven or stock pot. Add chilli flakes and diced onion. Sauté until onions start to soften. Add garlic and ginger, saute for 1 more minute. Add in carrot, celery, parsnip and sweet potato and season with salt and pepper. Coat veggies with onion mixture and cook for several minutes. Add in a splash of water to get things moving.

Once veggies start to soften add in vegetable stock and water. Season again. Bring to a boil, reduce to medium-low heat and simmer until vegetables are fork tender. Approximately 20 minutes. Add in coconut milk and stir to combine. Cook for 5 more minutes. Remove from heat.

Ladle half the soup mixture into a blender. Place a kitchen towel over the lid of the blender for extra insurance and pulse together until a smooth puree forms. Transfer to a small pot and continue until all the soup is pureed. Season once again with salt and cracked pepper.
Ladle into bowls. Serve with a drizzle of cashew cream and good olive oil and chilli flakes.

CASHEW CREAM
Place ingredients in a high speed blender and blend until smooth and creamy.

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