Curried Carrot and Cashew Cream Soup Recipe (egg-free, dairy-free)

Curried Carrot and Cashew Cream Soup

SAUTE in large sauce pan in 2 T. Oil or Margerine:
*1 medium Onion, chopped
*2 cloves Garlic, minced
*6 C. grated Carrot
COVER above and let sweat 5 minutes

BLEND:
*4 C. Vegetable Stock or Water and Bouillon Cube
*1 inch Ginger root, grated
*1 tsp. Curry Powder
*1/2 tsp. Salt
*1 C. raw Cashews
ADD to sauce pan and SIMMER on medium heat 10 minutes
GARNISH with some grated Nutmeg
ADD slurry of Cornstarch to thicken if needed

(Alternatively, for a smoother, creamy soup, use 6C. chopped cooked or roasted carrots at
the outset and add them to the blender along with the saute'd onion and garlic and other items.
Simmer everything together, stirring to maintain smooth consistency.)

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