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Carrot and Cashew Soup ()



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Carrot and Cashew Soup ()

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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

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.

Ingredients:

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

Serves:

2 Servings

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