Carrot Cream Soup
Serves:
5 Ingredients:
20 carrots, peeled and cut into large chunks.
2 potatoes, peeled and cut into large chunks
3 onions, chopped
2 cups soy milk
2 cups water
1 small zucchini, sliced
1 tablespoon minced fresh ginger
2 cloves garlic
1 tablespoon no-salt seasoning
1/4 cup cashews
1/4 cup almonds
Directions:
Make a quick, thick and creamy soup by adding all ingredients except the nuts to a pot and simmering on low for 20 minutes. Then puree the cooked soup with the nuts in a food processor or powerful blender. You can also use an immersion blender right in the pot. Blend until smooth.