Ingredients
20 carrots, peeled, and cut into large chunks
2 potatoes, peeled and cut into large chunks
3 onions, chopped
2 cups unsweetened soy, hemp or almond milk
2 cups water
1 small zucchini, sliced
1 tablespoon minced fresh ginger root
2 cloves garlic, chopped
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1/4 cup raw cashews or 1/8 cup raw cashew butter
1/4 cup raw almonds or 1/8 raw almond butter
5 ounces baby spinach
Preparation
Add all the ingredients except cashews, almonds and spinach to a soup pot and simmer on low for 20 minutes or until carrots and potatoes are tender.
Puree cooked soup with the cashews and almonds in a food processor or high powered blender until smooth. Return to pot, add spinach and warm over low heat until spinach is wilted.
