Yield: 6 to 8 servings
In a large pot, simmer, covered, until soft (about 15 minutes):
2 lbs carrots, chopped, 1/2-inch slices, (about 6 cups)
4 cups veg. stock (or water)
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While carrots are cooking, sauté, until onions are clear (about 8 minutes):
2 T. canola or olive oil, or butter
1 cup chopped yellow onion
2 small cloves garlic, minced
scant 1/2 cup raw cashews
pinch of salt
Add to the pot (carrots), and simmer a few more minutes.
Remove pot from burner, uncover, and let soup cool 5 to 10 minutes.
Blend until smooth, using an immersion blender (or use a regular blender).
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Stir in:
1 cup buttermilk (veg. version: combine 1 cup plain soy milk
and 1 T cider vinegar; let sit 5 minutes)
1 T. honey
about 1/4 tsp. grated nutmeg
about 1/2 tsp. dried mint (optional)
salt, to taste
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