Carrot ginger soup

1 kg carrots
1 onion
2 cloves of garlic
800 ml water
120 ml coconut milk
2 tbsp olive oil
1 tsp cumin
1 tsp ras el hanout
2 tbsp freshly grated ginger
salt & pepper to taste
toasted cashews for topping

Peel carrots and cut in pieces.
Place carrots in a saucepan with water and coconut milk. Bring to a boil. Reduce to a simmer. Cover & cook until carrots are tender.
Heat olive oil in a pan. Add diced onion, garlic & spices. Cook over medium heat until onions are translucent, about 5 minutes.
Combine carrots and onion mixture. Blend until smooth
Top with toasted cashews.