I love my soups. I eat them almost everyday. I have not been 100% plant based lately but Forks Over Knives is still my favorite app for soups and stews. I highly recommend getting the app to anyone.

Creamy Carrot Soup

Ingredients

• ¼ cup cashews

• 1 medium onion

• 1½ lbs. carrots

• 1 red bell pepper

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• 1 leaf fresh sage

• 4 cloves garlic

• 1 tbsp lemon juice

• sea salt

• freshly ground black pepper

• ½ cup fresh pomegranate seeds

• 2 tbsp parsley

Method

• In a small bowl, cover the cashews with ½ cup hot water; let soak 20 minutes. Transfer cashews and remaining liquid to a blender; blend until smooth and creamy. Set aside.

• In a saucepan, combine onion, carrots, bell pepper, rosemary, thyme, sage, and garlic. Add ½ cup water and sauté over medium heat for 15 to 20 minutes, or until carrots are tender.

• Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme stem. (Don’t remove the sage leaf.)

• Transfer sauteed vegetables to a blender, and puree to a smooth paste. Return pureed vegetables to saucepan and add 3 cups water and the lemon juice. Season with salt and pepper. Bring soup to boiling.

• To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.

Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store