Carrot Ginger Soup with Cashews

Place the carrots and mint tea in a saucepan and add the water. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes).

Grind spices with cinnamon tea.

Heat the olive oil in a small fry pan. Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and the spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft. Stir in lemon juice.

Use a blender to chop cashews. Combine the spice-onion mixture with the carrots and the cashews. Use a blender to puree the mixture until smooth.

Thin to desired consistency with water for serving.