Instructions: This soup is easy to make and is deliberately mild. Make a double batch and freeze half.

Makes 2-1/2 to 3 cups; enough for 2 to 4

Place onion and carrots in a saucepan with broth. Cover with a lid, bring to a boil, and simmer until completely tender; adding up to 1 cup of water as needed. Set aside.

Blend the cashews in a food processor with a little broth until smooth as a puree as possible. Add the onion and carrot mixture and blend to make a smooth and velvety soup. Pass through a fine sieve if you want the soup to be smoother. Taste and season with a little salt. Serve pepper at the table.

VARIATIONs: "Pan-Roasted" - Coat a saucepan with olive oil cooking spray; heat with the vegetable chunks over high and brown but do not burn the vegetables. Add broth and simmer until soft. Puree as directed above.

Serve with a garnish of green onion or chives if desired. "Carrots and parsnips" - Use carrots and other root vegetables like parsnip or turnip for a more complex flavor.

NOTES : A mild soup. Try the "pan roasted" variation. The recipe says this freezes well, but its so fast to make, Ive only made this fresh.

I dont puree it super smooth.

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