We are loving the fall vegetables at our house! This was last Friday's dinner.
Carrot Cashew Nut Soup
This recipe is adapted from a Seward Co-op newspaper.
Boil 1lb of carrots in 6 cups of water, vegetable broth or chicken broth until carrots are soft. (I usually do a combo of homemade chicken broth & water.)
Saute one onion and add it to the pot.
Additional options: 4 cloves of garlic & 1 Tablespoon of grated ginger.
Once carrots are soft, scoop them into the blender.
Add to blender:
1/2-1 cup of cashew nuts,
2-3 teaspoons lemon juice, and
2-3 teaspoons Braggs liquid aminos or other gluten free shoyu/soy sauce
Pour in enough broth to blend easily without over-filling the blender. You may have to blend in batches.
Blend until smooth (hang onto the lid as hot liquids want to pop the top off your blender) & add back to the pot. Add salt to taste.