Creamy Carrot Ginger Soup with Black Pepper

Directions

1. 1
   In a soup pot heat the olive oil over low-medium heat.
2. 2
   Add the carrots, garlic, salt, pepper and ginger and saut for 10 minutes.
3. 3
   Turn the heat up to medium and add in the broth, cashews and carrot tops. Stir and bring to a gentle simmer, continue to cook at a simmer for ten minutes.
4. 4
   Remove the soup from the heat and add in the apple cider vinegar and stir.
5. 5
   Transfer to a blender and process until smooth.
6. 6
   Serve warm.