2 Tablespoons Olive Oil
1 large yellow onion, diced
2 cloves of garlic, minced
3 T crushed ginger 
1 T cinnamon
1 T cayenne pepper
1 1/2 pounds carrots, chopped into 1-inch chunks
4 1/2 cups reduced sodium chicken broth

Cashew Cream: 1 medium white onion, chopped
1-2 cups low sodium chicken broth
1/4-1/2 teaspoon ground black pepper
4 large garlic cloves, minced
1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for overnight in hot water if you don't have a high powered blender)
1 tablespoon lemon juice 
1/4 cup + 1 tablespoon nutritional yeast 
** I got this recipe from the Vegan 8, changed the veggie broth to chicken broth 

For sauce:
1. Sautee onion with 3/4 cup chicken broth and 4 cloves crushed garlic. 
2. Once it's reduced with no broth, add 1/2 cup of the whole cashews into the blender and add the nutritional yeast, pepper, lemon juice and the rest of the chicken broth in and blend it 
3. Heat it up in the pan

1. Sautee carrots  and chopped onion in olive oil with crushed ginger, garlic, cinnamon and cayenne pepper over medium heat in a large pot
2, Add in the chicken stock, let boil for 30 minutes
3. Put in blender with 1/4 the cashew cream, blend.
4. Place back into pot and let the flavours mingle