Carrot Ginger Soup!

1 c. raw unsalted cashews, soaked in water for at least 2 hours
3/4-1 cup water
1 clove of garlic, minced
2 t. lemon juice
1/4 t. salt

2 T. olive oil
1 onion, diced
2 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and grated
 1/2 t. turmeric
1/4 t. cinnamon
1/8 t. cayenne
1 t. salt
1 1/2 lbs. carrots, chopped
4 c. water or broth
1/2 t. black pepper
Drain the soaked cashews and place into a  blender with the water, garlic, lemon juice and salt. Blend  until completely smooth. Taste test and adjust seasonings if need be.  Meanwhile, heat a large soup pot over medium high heat. Add the  oil and  toss in the onion. Cook about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the cashew cream and blend until smooth. Add more water to thin the soup if needed.Return the soup to the stove and heat on low for an additional 5 minutes.