** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Makes 2-1/2 to 3 cups; enough for 2 to 4
Place onion and carrots in a saucepan with broth.
3. Cover with a lid, bring
to a boil, and simmer until completely tender; adding up to 1 cup of water
as needed.
4. Set aside.
5.
Blend the cashews in a food processor with a little broth until smooth as a
puree as possible.
6. Add the onion and carrot mixture and blend to make a
smooth and velvety soup.
7. Pass through a fine sieve if you want the soup to
be smoother.
8. Taste and season with a little salt.
Serve pepper at the
table.
9.
VARIATIONs: "Pan-Roasted" -- Coat a saucepan with olive oil cooking spray;
heat with the vegetable chunks over high and brown but do not burn the
vegetables.
10. Add broth and simmer until soft.
Puree as directed above.
11. Serve
with a garnish of green onion or chives if desired.
12. "Carrots and parsnips"
~- Use carrots and other root vegetables like parsnip or turnip for a more
complex flavor.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 389% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Onion allergies.
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