Carrot Cream Soup


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


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.