Carrot Cream Soup
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
- 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)