Vegan Carrot Jalapeño Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme, coarsely chopped
- 2 celery stalks, diced
- 1 pound (about 8) carrots, peeled and sliced
- 2 jalapeño, seeds and ribs removed and sliced
- 4 cups vegetable stock
- salt and pepper to taste
- 1/2 cup raw cashews soaked in 1 cup water for 1 hour
- 3/4 cup filtered water
Organization Tags
Tags easily organize your Recipe Library
Comments