Carrot and Cashew Soup
This soup is easy to make and is deliberately mild. Make a double batch
freeze half. Makes 2-1/2 to 3 cups; enough for 2 to 4
1 sm onion; cut into quarters
12 oz carrots; sliced or diced
2 c vegetable broth
1 c water; as needed
1 oz cashews; dry-roasted, unsalted
salt and pepper; to taste
Place onion and carrots in a saucepan with broth. Cover with a lid,
to a boil, and simmer until completely tender; adding up to 1 cup of water
as needed. Set aside.
Blend the cashews in a food processor with a little broth until smooth
puree as possible. Add the onion and carrot mixture and blend to make
smooth and velvety soup. Pass through a fine sieve if you want the soup
be smoother. Taste and season with a little salt. Serve pepper at the
Coat a saucepan with olive oil cooking spray;
Heat with the vegetable chunks over high and brown but do not burn the
vegetables. Add broth and simmer until soft. Puree as directed above.
with a garnish of green onion or chives if desired.
"Carrots and parsnips"
Use carrots and other root vegetables like parsnip or turnip for a more
Source: Secrets from a Vegetarian Kitchen