1. Heat the oil, add the onion and saute gently, then add the garlic, sage, carrots, potato and yeast extract and continue cooking for a few minutes until the carrot softens. 2. Add the stock and simmer for about 20 minutes. Stir in the cashew nuts, then season, allow to cool slightly and pur?e in a food processor or blender.
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|Serving Size: 1 Serving (1539g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 63 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 3735.9mg||129 %|
|Potassium 172.7mg||5 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 20.8g|
|Protein 1.4g||2 %|
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Calories per serving: 154
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