1 C. Chopped Red Onion
1 C. Shredded Carrots (About 3 large Carrots if you're shredding them yourself)
1/2 C. Chopped Celery
1 C. Unsalted Cashews
1/4 C. Almond Milk
4 C. Vegetable Broth
1/2 C. Nutritional Yeast
1 Tbsp. Black Pepper
1 Tbsp. Salt
1 tsp. Basil
1/4 tsp. Cumin
1.Start by chopping your onion and celery, and shred your carrots. Cook Onions with a splash of water until translucent.
2. Add in Celery, Carrots, Garlic, and other seasonings along with some more water. Once vegetables are softened, add vegetable broth and bring to a simmer.
3. In a blender, add Cashews, Almond Milk, and half of your nutritional yeast and blend until smooth.
4. Pour Cashew cream into the soup and mix together, bring to a boil then turn down to low.
This soup is rich, creamy, and delicious! I suggest serving with sourdough bread or crackers.
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