Carrot Cream Soup


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Why I Love This Recipe


Ingredients You'll Need

20 carrots, washed, peeled, and cut into large chunks
2 potatoes, peeled and cut into large chunks
3 onions, peeled and chopped
2 cups soy milk
2 cups water
1 small zucchini, sliced
1 tablespoon minced fresh ginger root (optional)
2 cloves garlic
1 tablespoon dehydrated vegetable instant soup mix or VegiZest
1/4 cup raw cashews
1/4 cup raw almonds


Directions

20 carrots, washed, peeled, and cut into large chunks


2 potatoes, peeled and cut into large chunks


3 onions, peeled and chopped


2 cups soy milk


2 cups water


1 small zucchini, sliced


1 tablespoon minced fresh ginger root (optional)


2 cloves garlic


1 tablespoon dehydrated vegetable instant soup mix or VegiZest


¼ cup raw cashews


¼ cup raw almonds


Make this quick, thick, and creamy soup by adding all the ingredients except the nuts to a pot and simmer on low heat for 20 minutes. Then puree the cooked soup with the nuts in a food processor or good blender until smooth. Serves 4-6.


(taken from diseaseproof.com)


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