You guys HAVE to make this; I was blown away by how good it was! And I love that it does not require very many ingredients. I will most definitely be making this again soon, I’m drooling just thinking about it
Ingredients:
-Coconut oil
-1 sweet onion, diced
-3 carrots, peeled & diced
-3 celery stalks, sliced thin
-8 oz mushrooms, sliced
-2 potatoes of your choice (or 3 small ones)
-4 Cups vegetable broth
-2 Cups water
-1 Cup raw cashews, boiled for 8 – 10 minutes and then drained (or soaked for 2 hours but no one has time for that)
-4 teaspoons corn starch
-2 Tablespoons tomato paste
-2 Tablespoons fresh lemon juice
-Salt and pepper to taste
Directions:
-In a large pot, heat coconut oil over medium heat
-Once heated, saute the onion, carrots, and celery until the carrots are tender, 8 – 10 minutes, stirring occasionally
-Meanwhile, male the cashew cream. In food processor add the cashews and 1/2 Cup vegetable broth, pulse until there are no more big chunks. Slowly add 1.5 Cups more broth, stopping to blend after the addition of each 1/2 Cup. Once you have added 2 Cups of broth total, add the 4 teaspoons of corn starch to the processor. Blend on high 1 – 3 minutes until completely smooth and creamy (should not be gritty). Set aside
-Once the vegetables are tender, add the mushrooms to the pot. Cook until softened, about 4 – 5 minutes…you just want them to soften a bit, but still maintain their texture
-Add the remaining 2 Cups broth and 2 Cups water to the pot, along with salt. Bring to a boil, and then reduce to a simmer and simmer (covered) for 20 minutes
-While soup is cooking, leave skin on potatoes (or peel if you would like), and chop into bite sized pieces
-Add potatoes to soup and cook for about 13 minutes
-Stir in the cashew cream gently, heat uncovered for 5 – 8 minutes until thickened
-Stir in tomato paste and lemon juice
-Season with salt and pepper
-Remove from heat and serve
XOXO