Step 1

Add all of the ingredients, except the cashew butter to a pot. Stir well and turn to high heat. Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Let it cook covered on medium-low for 25-30 minutes until the carrots are very soft. Stir a couple of times during and to check on the carrots.

Step 2

Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter. Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.

Step 3

Pour into bowls. I liked to add extra dried herbs and freshly ground black pepper on top and serve it with toasted bread. I simply sliced some bread and broiled it and that's it. Enjoy!