Carrot and cashew soup ()
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; cut into quarters |
| 12 | ounces | Carrots; sliced or diced |
| 2 | cups | Vegetable broth |
| 1 | cup | Water; as needed |
| 1 | ounce | Cashews; dry-roasted, unsalted |
| Salt and pepper; to taste | ||
Directions
This soup is easy to make and is deliberately mild. Make a double batch and freeze half. Makes 2-½ 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@...> on Feb 23, 1998
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