Rena says: “This is my husband’s favorite soup. It can be cooked a day before and reheated.”

Carrot Soup (Vegan)

2 Tbsp. uncooked brown rice
2 medium onions, chopped
4-5 cloves garlic, chopped
6 medium carrots, sliced
2 cans (4 c.) vegetable broth
1/2 t. salt
1/4 t. thyme
1/8 t. chili powder
1/8 t. curry powder
1/4 c. cashews
1/2 c. hot water

In a saucepan, simmer rice, onions, and garlic in vegetable broth, covered for 30 minutes. Add remaining ingredients (except cashews and hot water); bring to a boil. Reduce heat to low and simmer uncovered, 30 minutes or until carrots are tender. Cool slightly.

While carrots are cooling, make Cashew Cream: Add raw cashews and hot water to blender and process until smooth. Pour into a container and set aside as you will need the blender to puree the soup.

Puree small batches of the soup at high speed until smooth. Pour pureed mixture back into saucepan. Gradually add the Cashew Cream and cook 3 minutes over low heat until heated through.

–Slightly modified from Sabbath Dinner Cookbook, contribution by Rena Glubay

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