Carrot Potato Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
1 medium yellow onion, diced.
03 -
3 large carrots, peeled and chopped.
04 -
3 celery ribs, chopped.
05 -
3 garlic cloves, minced.
06 -
½ teaspoon dried thyme.
07 -
2 medium russet potatoes, peeled and cubed.
08 -
4 cups vegetable broth.
09 -
1 bay leaf.
10 -
½ cup cashews, soaked.
11 -
1 teaspoon lemon juice.
# Instructions:
01 -
Sauté onion, carrots, celery in oil 6 minutes. Add garlic, thyme, potatoes 2 minutes more.
02 -
Add broth and bay leaf, bring to boil then simmer 20 minutes until tender.
03 -
Blend soaked cashews with ½ cup water until smooth.
04 -
Blend 1 cup soup with cashew cream and lemon juice, stir back in and season.
# Notes:
01 -
Quick-soak cashews in boiling water 10 minutes.
02 -
Partially blended for texture.