This soup was to die for!! YUM. I can’t wait to make it again and again. (Good thing it was so good since I doubled it the first time, which is always a risk, but it paid off!) Thank you for my friend Diane sending this recipe to me, which I modified to make this awesome soup.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup celery, diced
- 2 large carrots, diced
- 4 cups (about 1 lb 3 oz) potatoes, skins on, cut in 1″ cubes
- 1 tsp herbs de provence (or an Italian mix, or your own mix of thyme, rosemary, oregano)
- 6 cups veggie broth
- 1 1/2 cups water
- 1 cup cashews
- 1 1/2 cup corn, thawed
In a large soup pot, saute onion, garlic, celery, and carrots until onions are translucent and other veggies are starting to soften. Add potatoes, seasoning and veggie broth. Bring to a boil and simmer on low.
Meanwhile, combine water and cashews in a blender and puree until completely smooth.
Once all soup veggies are tender, add cashew cream and corn and bring back to a simmer. Remove from heat. Using an immersion blender, blend some of the soup to increase the creaminess OR remove about 2 cups of the soup and blend until smooth in a blender and then return to pot and stir well.