This soup is incredibly delicious and rich, and its rich golden color makes it ideal for fall and wintertime holidays or family meals. I usually serve this as an entree with a slice of crusty wheat bread or in small portions as a first course.
Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup raw cashews
- 2 cups raw carrot juice, fresh or store-bought
- 1 cup soy yogurt
- 1/2 cup soymilk powder
- 1/4 cup finely chopped fresh parsley
- 1/4 cup vegetable broth powder
- Salt and pepper to taste
Preparation:
1. In a blender, grind the cashews into a fine powder. Add the carrot juice and blend until creamy. Add the soy yogurt, the soymilk powder and the parsley, blending well between each item.
2. In a small saucepan over low heat, heat the soup, whisking in the vegetable broth powder and adding water if necessary. Stirring frequently, cook soup until desired temperature and consistency. Salt and pepper to taste. Serve hot or cold.
