Creamy Cauliflower Carrot Cashew Soup
Author: Maria Kathleen Barnet
Serves: 4 to 6 servings
- 1 head cauliflower, cut into pieces
- 2 medium-sized carrots, coarsely chopped
- ½ cup coarsely chopped celery
- ¼ large onion, coarsely chopped
- 1 large garlic clove, chopped
- 1 cup carrot juice
- 2 cups unsweetened coconut milk beverage
- ½ cup raw cashews
- Salt and pepper, to taste
- Place the cauliflower, carrots, celery, onion, garlic, carrot juice, and coconut milk beverage in a soup pot.
- Cover and simmer for 15-20 minutes (or until the vegetables start to become tender).
- Put the mixture and cashews into a high-powered blender or food processor and blend until creamy.
- Add salt and pepper to taste and serve hot.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-cauliflower-carrot-cashew-soup
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