Bring carrots, water, 1 cup Edensoy, sea salt and potatoes to a boil in a medium soup pot. Simmer over medium low flame until tender. Heat oil in a skillet and sauté onions, garlic, cashews and ginger until the onions are translucent. Combine all ingredients and puree, in two batches, in a blender or food processor with the remaining Edensoy. Return pureed soup to the soup pot and heat slowly. Do not boil. Serve and garnish with parsley.
11g fat (29% calories from fat),