Carrot and Cashew Soup ()

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Carrot and Cashew Soup () Ingredients

1 sm Onion; cut into quarters	1 c Water; as needed
12 oz Carrots; sliced or diced	1 oz Cashews; dry-roasted,
2 c Vegetable broth	Salt and pepper; to taste

Instructions for 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 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. -- >from Pat Hanneman (Kitpath) 1998-Feb Mc-PER SERVING: 330 CAL, 11.2g fat (29.3% cff). Recipe by: Secrets from a Vegetarian Kitchen by Nadine Abensur (1996) Posted to EAT-LF Digest by KitPATh on Feb 23, 1998

Main Ingredient: SoupCuisine: Uncategorized

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