Low Fat Cashew And Carrot Soup (Vegetarian Too!)

1. 1

   ROUGH CUT carrots, onion and potato (can peel the skin).

2. 2

   In large pot, heat the pot, then add 3 Tablespoons vegetable stock.

3. 3

   ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).

4. 4

   Add 1 1/2 pints vegetable stock and cover for 25 minutes.

5. 5

   Place cashews in dry frypan; constantly stirring until slightly brown.

6. 6

   ALLOW soup and cashews to cool and place both through a food processor or blender.

7. 7

   ENJOY!

8. 8

   NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!

* Per serving · 4 servings · Values may vary.

No additional tips available.