Curried Squash and Fennel Soup

  2 cups butternut squash. peeled and chopped
  2 cups baby peeled carrots

  2 stalks celery, chopped

  2 cups raw cashews, presoaked
  2 cloves garlic, chopped
  1 apple, peeled and chopped

  1 bulb fennel, chopped
  1 small piece of ginger

  1 cup almond milk
  ¼ cup cold pressed olive oil,
  1 tablespoon cumin powder

  ½ tablespoon curry powder
  2 teaspoons Celtic salt, or to taste

  Garnish with fine ground cumin seeds, lime wedges & cilantro sprigs

Process the first 8 ingredients through a juicer with a blank screen. Then in small batches combine with the rest of the ingredients in a blender (blender should not be more than 2/3 full). Place in a pot on the stove and slowly heat to 115 degrees (no hotter). Serve soup garnished with a sprinkle of cumin seeds, a sprig of cilantro and a squeeze of lime juice.

Serves 4-6

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