creamy carrot ginger bisque

This yummy soup is from Food 52  Vegan, recipes by the wonderful Gena Hamshaw.I have followed her blog for a long time and am enjoying the book as well.

Ingredients:
broth or water
3/4 cup diced onion
1/2 cup diced celery
1- 1/2 to 2 " piece of ginger, chopped finely
4 cups veg broth
1 - 1/4  pounds carrots, chopped- I didn't skin them, but it might have tasted even better if I did.
 1 medium red potato  skinned and chopped
1- 1/2 TB curry powder (I make my own)
1/3 cup savory cashew cream (Make more and you can use it on top of the soup for serving beauty.)
coconut bacon pieces  (I added these and they are marvelous!)

1.Heat a little bit of broth toe saute the onion, celery and ginger. Saute till the onion is clear and translucent. About 8 minutes.
2.Stir in broth, carrots, potato, and curry powder. Bring to a boil. Decrease heat and maintain a simmer. Cook till carrots are tender. About 25 minutes.
3. Transfer  half of the soup to the vitamix. Blend till creamy. Do the same for the other half. Stir in 1/3 cup cashew cream.
4. Top each bowl with a swirl of cashew cream and a handful of coconut bacon.

Savory cashew cream:
2 cups of cashews- soaked for at least 3 hours
1 to 2 TB  fresh lemon juice
1 cup cold water

Put cashews in food processor or high speed blender. Blend a little. Add lemon juice. Then add water till desired consistency.
It can store in the fridge for about a week. You can do so many things with it. Check it out.