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
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|Serving Size: 1 Serving (2887g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 10887.5mg||375 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 34.6g|
|Protein 0g||0 %|
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Calories per serving: 135
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