Ingredients
- 1 bunch carrots
- 1 cup cashews soaked
- 1 qt stock
- 2 gloves garlic
- 2 TBS nutritional yeast
- 1/2 tsp mustard
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Bring carrots to a boil in stock, then reduce to simmer for 10 minutes.
- Add cashews and the rest of ingredients and simmer for about 5 minutes more or until carrots are tender. Use a blender to puree the soup until completely creamy.
- Serve warm.
