Friday, January 4, 2008

Vegetarian Cashew and Carrot Soup

3 tablespoons vegetable stock
1 1/2 pints vegetable stock
1 lb carrots
8 ounces potatoes
1 medium onion
4 ounces cashews
2 1/2 tablespoons coriander

ROUGH CUT carrots, onion and potato (can peel the skin).
In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
Add 1 1/2 pints vegetable stock and cover for 25 minutes.
Place cashews in dry frypan; constantly stirring until slightly brown.
ALLOW soup and cashews to cool and place both through a food processor or blender.

- mickeydownunder

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