Finely chop or process the romaine lettuce.

In a pan, heat 2 tablespoons of olive oil over medium-high heat.

Sauté the chopped mushrooms and garlic with pepper to taste until softened.

In a large pot, heat 1 cup of water and 2 tablespoons of olive oil.

Add the chopped carrots, romaine lettuce, flax seeds, and salt to the pot.

Simmer until the carrots begin to soften.

In a separate large bowl, whisk together the soymilk, remaining water, whole wheat flour, cinnamon, nutmeg, ground cashews, and ground almonds.

Once the carrots are soft, add the sautéed garlic mushrooms to the pot.

Pour the soymilk/flour mixture into the pot with the vegetables.

Stir continuously to prevent lumps from forming.

Simmer until the soup has thickened to your desired consistency.

Adjust the seasoning with salt and pepper to taste.

For a smoother soup, carefully blend the entire mixture using an immersion blender or transfer to a regular blender.

Serve hot, garnished with fresh herbs if desired.