Recipes

Carrot Cream Soup

Source: Disease-Proof Your Child

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 root (optional)
2 cloves garlic
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
1/4 cup cashews
1/4 cup almonds

Directions

Make a quick, thick and creamy soup by adding all the ingredients
except the nuts to a pot and simmer on low for 20 minutes. Then
puree the cooked soup with the nuts in a food processor or powerful
blender until smooth.

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