¼ cup raw cashews
4 cups of chopped carrots
1 large sweet potato cut into 2″ pieces
1 large or 2 small onions cut in half
3 cloves of garlic peeled and minced
1 tablespoon dried rosemary
1 teaspoon dried thyme
4 cups vegetable broth
Sea salt & pepper to taste
In a small bowl, cover the cashews with ½ cup boiled water and let soak for 1 hour.
Place the carrots, sweet potato, onions, garlic and spices in a large pot. Add 4 cups vegetable broth, bring to a boil then reduce heat to simmer, cover and cook until vegetables are soft. You may need to add 1 -2 cups of water if it gets too thick.
Place cashews and soaking water to a blender and blend until smooth and creamy. Set aside
Once vegetables are soft, use a hand blender and blend the soup, add the cashew cream and stir. The soup should be thick.
Garnish with fresh basil or parsley.
Recipe inspired by: https://www.forksoverknives.com/recipes/vegan-soups-stews/creamy-carrot-soup/