Nutz Over Carrot Soup- BY CHERIE T.

INGREDIENTS

  • 3 cups chopped organic carrots
  • 1/3 cup chopped onions
  • 1 garlic clove, chopped
  • 1/2 cup raw cashews, chopped
  • 1-2 tbsp olive oil
  • 1/2 cup unsweetened almond milk
  • Salt and pepper to taste

DIRECTIONS

  • In a medium size saucepan, simmer carrots with enough water to cover until tender. Drain but reserve liquid. Let cool slightly.
  • In a separate saucepan or griddle, saut√© onions, garlic, and cashews in olive oil until golden brown. Set aside.
  • Place carrots and cashew mixture in a Vitamix or heavy-duty blender with enough of the reserved broth to cover. Blend until it becomes a thick soup. Add a bit more broth, if needed.
  • Add unsweetened almond milk and blend again until creamy and a nice light orange color. Add salt and pepper to taste. Serve warm.

Tip:

For garnish, sprinkle on additional chopped roasted
cashews or roasted pepitas (pumpkin seeds) for color.
In early spring, fresh peas are a lovely garnish.

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