Carrot Cream Soup
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)
