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Carrot-Cashew Soup (P, KLP, TNT)
Source: Adapted from a recipe from Cranks, a vegetarian restaurant in London
Serves: 4-6

1 tbsp. olive oil
1 large bag (1 kg or 2 pounds) of frozen carrots
1 apple, peeled and chopped
1 onion, peeled and chopped
1 potato, peeled and chopped
Vegetable stock
Large handful of cashew nuts
Black pepper

Sauté the vegetables in the oil for a few minutes. Add the stock until the vegetables are covered, plus a bit more. Add the cashew nuts and seasoning. Bring to the boil and simmer for half an hour.

Liquidize (puree or process in a blender or food processor) and serve. This soup stays warm beautifully on the platter.

Poster's Notes:
My kids prefer it to chicken soup so it's now become our staple Friday night soup except when we have guests and then I feel I owe it to them to make Chicken Soup.

Posted by Jackie Toledano

Nutritional Info Per Serving: N/A