Title: Carrot and cashew soup ()
 Categories: Soups, Vegetarian
      Yield: 2 Servings
 
      1 sm Onion; cut into quarters
     12 oz Carrots; sliced or diced
      2 c  Vegetable broth
      1 c  Water; as needed
      1 oz Cashews; dry-roasted,
           -unsalted
           Salt and pepper; to taste
 
  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.