| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Soups, Vegan |
5 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots; washed and sliced |
| 1 |
c |
Water |
| 1 |
c |
EDENsoy; PLUS… |
| 1 |
l |
EDENsoy OR- any EDEN food beverage Original flavor |
| 1 1/2 |
ts |
LIMA Sea Salt |
| 3 |
md |
Potatoes; peeled and cubed |
| 2 |
tb |
EDEN Sesame Oil |
| 2 |
md |
Onions; chopped |
| 3 |
|
Cloves garlic; pressed |
| 1/3 |
c |
Cashews |
| 1 |
ts |
Ginger root, grated (amount may be doubled) |
INSTRUCTIONS
Bring carrots, water, 1 cup EDENSOY, sea salt, and potatoes to a boil.
Simmer until tender. Heat oil in a separate pan and saute onions,
garlic, cashews and ginger until onions are translucent. Combine all
ingredients and puree in a blender or food processor with 1 liter of
EDENSOY. Return to sauce pan and heat slowly.
Prep Time: 15 minutes
Cooking Time: 30-45 minutes
Yield: 4-5 servings
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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