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