Low Fat Cashew and Carrot Soup (Vegetarian Too!)

READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons vegetable stock
  • 1 12
    pints vegetable stock
  • 1
    lb carrot
  • 8
    ounces potatoes
  • 1
    medium onion
  • 4
    ounces cashews
  • 2 12
    tablespoons coriander
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DIRECTIONS

  • ROUGH CUT carrots, onion and potato (can peel the skin).
  • In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
  • ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
  • Add 1 1/2 pints vegetable stock and cover for 25 minutes.
  • Place cashews in dry frypan; constantly stirring until slightly brown.
  • ALLOW soup and cashews to cool and place both through a food processor or blender.
  • ENJOY!
  • NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!
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