Carrot and Cashew Soup

This soup is easy to make and is deliberately mild. Make a double batch and
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, bring
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 as a
puree as possible. Add the onion and carrot mixture and blend to make a
smooth and velvety soup. Pass through a fine sieve if you want the soup to
be smoother. Taste and season with a little salt. Serve pepper at the
table.

Variations:

"Pan-Roasted"
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. Serve
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
complex flavor.

Source: Secrets from a Vegetarian Kitchen

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