Carrot Soup

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/

Enjoy!

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