Carrot and Cashew Soup ()

INGREDIENTS

INSTRUCTIONS

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 <phannema@wizard.ucr.edu> on Feb 23,
1998

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