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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.