Carrot And Cashew Soup ()

So what does the Christ-honoring, non-materialistic family look like? They invest primarily in the things that will leave this world with them and as a team they are all on this same pursuit. They experience freedom and more time for the things most important because they have limited resources that they own in order not to be owned by them. They experience constant joy because the only source of joy they expect is from the Lord. They do not need to have stuff to impress others because the only person they seek to please is the Lord. They have no compelling love for the shadows of the world because their hearts see the true Substance, the beauty of God’s marvelous light. They have their priorities right: things are to be used and people are to be loved. They are content people following Christ and therefore have a great family because their mutual trust is not in material things which will let us down, but in the One who always delivers.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Soups, Vegetarian	2	Servings

INGREDIENTS

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

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

A Message from our Provider:

“Jesus: If only you knew . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 653 Calories From Fat: 443 Total Fat: 50.3g Cholesterol: 124.5mg Sodium: 1754.6mg Potassium: 996.4mg Carbohydrates: 45.9g Fiber: 8.5g Sugar: 9.6g Protein: 8.4g

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper