Carrot Cream Soup
CATEGORIES
INGREDIENTS
  • 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
  1. 20 carrots, washed, peeled, and cut into large chunks
  2. 2 potatoes, peeled and cut into large chunks
  3. 3 onions, peeled and chopped
  4. 2 cups soy milk
  5. 2 cups water
  6. 1 small zucchini, sliced
  7. 1 tablespoon minced fresh ginger root (optional)
  8. 2 cloves garlic
  9. 1 tablespoon dehydrated vegetable instant soup mix or VegiZest
  10. ¼ cup raw cashews
  11. ¼ cup raw almonds
  12. 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.
  13. (taken from diseaseproof.com)