Instructions: 1. Place the water, onion, carrots, curry powder, and nutmeg in a pressure cooker. Cook over high heat until the pressure regulator starts to jiggle.

Remove the pressure cooker from the heat and let it cool down on its own. Add the chick peas.

2. Blend 2 cups of the cooked mixture with the cashews, soymilk, and miso in a blender or food processor until very creamy. Do this in two or more batches if necessary. Pour the cashew mixture back into the remaining cooked carrot mixture, stir, and reheat.

3. Serve with some whole grain bread and a green salad for a hearty lunch or an easy dinner.

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