Creamy Carrot Ginger Soup

5 carrots
1 onion
ginger
2 cups vegetable stock
1/2 cup cashews

Chop up the onion and carrots and saute them in olive oil in a large pot. Add grated ginger to taste and then add in the stock. Cook over medium/low heat until the vegetables are soft. Meanwhile, add cashews and a little water to the blender and mix until smooth and creamy. Remove cashew cream from the blender and put in a bowl. Add the soup to the blender in batches and blend until it is all smooth. Mix in most of the cashew cream to the soup and save a little to put on top of your soup. Garnish with dried thyme.