Carrot and Green Bean Soup with Cashews

3-4      small carrots (4 ounces)
6         ounces green beens
4         tablespoons raw or organic butter
1 1/3   cup finely sliced shallot or onion
2         cloves of garlic finely chopped
1         cup cashews roughly chopped
1         teaspoon grated fresh ginger
Sea salt and pepper to taste
3-4      cups of vegetable broth or filtered water

• Cut carrots and green bean into small pieces. Steam for 10-15 minutes or until tender.

• Meanwhile melt the butter in a frying  pan on medium heat. Lower the heat, add shallots (onions) and keep stirring until the shallots start to caramelize (about 10 minutes). Toss in cashews, garlic and ginger and keep stirring on low heat for another  5 minutes.

• Puree carrots and green beans in a blender with vegetable broth or water.

• Transfer to a pan and simmer for 5 minutes. Season with sea salt and pepper to your taste. Mix most of the shallot and cashew mixture into the pot and save the rest for garnishing.