Creamy Carrot & Potato Soup

It has finally gotten really cold here. Not that I was looking forward to it, but just that it had been a relatively mild January so far. Well, winter is here, and now that we have a puppy that needs to go outside every hour (or else he'll do his business inside), there is no hiding from the elements. We've been trying our best to keep warm by eating lots of soup.

This soup is very easy to make, but since people always ask me about what we eat, I am going to try to get some more recipes up here.

Carrot & Potato Soup

1 tbsp olive oil
1 small onion
5 carrots
2 potatoes
1 veg. bouillon cube
1/4 cup raw cashews + 1 cup water for cashew cream
1 tbsp bragg's or soy sauce
salt & pepper to taste
parsley for garnish (optional)

Chop onion and cut veggies into about 1-inch pieces. Saute in olive oil for a few minutes. Add water to cover, along with the bouillon cube (or just use vegetable broth instead). Cook until veggies are soft.

In the mean time, blend the cashews and water for several minutes, until completely smooth. I use a stick blender for this. When the veggies are done, blend the soup, add cashew cream, and more water until desired consistency. Reheat until just boiling, and season with soy sauce, salt and pepper. Garnish with parsley.