Carrot-Cashew-Soup w/ Glazed Tofu And Brussel Sprouts.

 Soup:

- 1 red onion, finely chopped

- 2 cloves garlic, smashed and finely chopped

- 1 tbsp olive oil

- 1 tbsp sugar

- small piece of ginger, finely chopped or grated

- 2 red bell peppers, chopped

- 5 carrots, chopped
- 1 big potato, finely chopped

- 80 grams cashews ( I had roasted, salted ones, as they're cheaper. Regular one might be better)

- splash orange juice

- salt, pepper, paprika, curry, cumin, vegetable broth, fresh rosemary

Tofu:

- 200g firm tofu

- handfull brussel sprouts

- olive oil

- shoyu

- orange juice

Fry onion and garlic in olive oil, add the sugar. Let caramelize while stirring constantly. Add red bell pepper and a splash of water, let cook for about 5 minutes, stir. Add carrots, more water, ginger, spices. After cooking for 5 minutes add cashews and let cook on medium heat for about 20min. 

In the meanwhile cut tofu into small triangles and marinate with shoyu. 5min before the soup is done, fry tofu in 1-2 tbsp olive oil, cut brussel sprouts into halfs or quarters and add. Stir from time to time until tofu and sprouts are brownish and look yummy. Deglaze with a big splash of orange juice, let cook until all the juice has gone.

Purre the soup with a handheld mixer and serve with tofu and sprouts. It's spicy but not hot and creamy as hell.