To a medium sized pot, add the olive oil, garlic, ginger and turmeric. Heat for a few minutes before adding in carrots.
Let carrots be fully coated with olive oil and spice mixture before adding in the vegetable broth.
Once added, cook for about 20 minutes or until the carrots are tender. Lastly, add in cashew butter and lime juice. Cook for another two to three minutes and remove from heat. Using an immersion blender, puree the soup into a creamy mixture. Serve hot and a dollop of sour cream, if you like, for a flavorful garnish.
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