Made with garlic, onion, carrots, cashews, homemade broth, and local fingerling potatoes, this soup hits the spot.
5carrotsroughly sliced into 1" pieces.
1/2cupcashewssoaked for 1-2 hours
4cupsveggie brothor water
salt and pepperto taste
In a medium soup pot, add fingerling potatoes, carrots, onions, and garlic. Fill the pot with 4 cups of veggie broth (or water). Make sure the veggies are completely submerged in water (if not, add some more liquid). Turn on heat to medium high.
Bring pot of veggies to a boil, reduce heat to a simmer and cover. Let the vegetables cook for 30-35 minutes until they are fully cooked. You can easily test this by sticking a knife through the potatoes.
Once the veggies are cooked, turn off heat and transfer the ingredients to a blender.
Add the cashews. Blend until smooth and creamy. Depending on your blender, you may need to do this in two batches.
Transfer the creamy broth back into the soup pot. Turn on the heat to medium low to let it cook for 5 more minutes.
Season with salt and pepper. I usually add a teaspoon of salt and 1/2 teaspoon of black pepper.