Creamy Bay and Cumin Scented Carrot Soup

Ingredients

• 1 large onion, coarsely chopped
• 2 tablespoon ghee, butter or oil, divided
• Salt
• 1 large russet potato, peeled and diced
• 10 medium bay leaves, divided (dried Turkish)
• 1 large cinnamon stick
• 2 cloves garlic, coarsely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1/8 teaspoon freshly toasted and ground coriander (measure after grinding)
• 1 teaspoon freshly toasted and ground cumin (measure after grinding)
• 3 cups vegetable broth
• 1 ½ pounds carrots, peeled, trimmed and cut into ½ inch slices
• 3 tablespoons almond butter (unsalted)
• Freshly ground pepper
• 1/8 – ¼ cup coarsely chopped toasted cashews
• 1 tablespoon ghee (optional)
• Toasted cumin seeds (whole or freshly ground), to taste (optional)

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