Homemade Creamy vegan  Carrot  Apple  Soup

I heated oil in a stock pot and added all spice, bay leaf, garlic cloves and cashew nuts to it.

I sauteed in onions and cook until translucent.

I added carrots and apples to it and sauteed for about 1 minute followed by salt and pepper.

I poured in vegetable broth and I let it simmer in medium flame covered for 3-4 minutes until the fruits and vegetables were soft.

I blended it in a blender until smooth and creamy. I poured it back in the same stockpot and stirred in coconut milk. I adjusted the salt and pepper and let it cook at low flame for 2 minutes.

I garnished it with chopped cilantro and served it hot.