Carrot potato soup vegan creamy

 Very creamy. Nice comforting soup.  If you are not vegan you can always add a bit of canned Salmon just before serving if desired. 

Ingredients:

4 cups of vegetable broth

1 medium onion

3 large carrots chopped (2 cups worth)

3 large celery chopped

3 cloves minced garlic

2 medium potatoes chopped

1/2 teaspoon dried thyme

1 bay leaf

1/2 cup cashews soaked in 1 cup boiling water

1/2 cup water

1 teaspoon lemon juice

salt and pepper to taste

DIRECTIONS:

Place a bit of broth in a large pot. Add onions and carrots and celery. Cook about ten minutes.  

Add the garlic ,potatoes, thyme, bay leaf and the rest of the broth and cook 20 minutes or until everything is tender. Remove bay leaf.

Meanwhile place soaked and drained cashews in  high speed blender with a 1/2 cup water and the teaspoon of lemon juice.  Blend thoroughly until very creamy.

When soup in pot is done remove a cup of it and blend with the cashew cream you have made, making sure to leave space for steam to escape.  Add all back to the pot and stir and serve. Salt and pepper to taste.