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Editors' Pick

Low Fat Cashew and Carrot Soup (Vegetarian Too!)

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“This is so easy to do! Healthy and nutritious too! Flavour is only limited by you! I hope you try and like it too!”

Ingredients Nutrition

  • 44.37 ml vegetable stock
  • 709.78 ml vegetable stock
  • 453.59 g carrot
  • 226.79 g potatoes
  • 1 medium onion
  • 113.39 g cashews
  • 36.97 ml coriander


  1. ROUGH CUT carrots, onion and potato (can peel the skin).
  2. In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
  3. ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
  4. Add 1 1/2 pints vegetable stock and cover for 25 minutes.
  5. Place cashews in dry frypan; constantly stirring until slightly brown.
  6. ALLOW soup and cashews to cool and place both through a food processor or blender.
  7. ENJOY!
  8. NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!

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