Cashew and Carrot Soup With Parsley Oil | Oregonian Recipes

Name: Cashew and Carrot Soup With Parsley Oil | Oregonian Recipes
Ingredients: 1 handful fresh Italian (flat-leaf) parsley with stems, coarsely chopped (about 1/2 cup); 3 cloves garlic (divided); 1/2 cup olive oil; Salt; 1 pound (about 6 to 8) carrots, cut into 1/2-inch rounds; 2 medium yellow or white onions, diced; 1 celery stalk, diced; 4 cups vegetable broth; 1/2 cup raw cashews, soaked in water 1 to 4 hours to soften, then drained

recipes.oregonlive.com

Soaked, raw cashews help give this soup its thick, creamy consistency. You find them in the bulk-bin section of groceries, and since they end up getting blen...

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Ingredients

1 handful fresh Italian (flat-leaf) parsley with stems, coarsely chopped (about 1/2 cup)
3 cloves garlic (divided)
1/2 cup olive oil
Salt
1 pound (about 6 to 8) carrots, cut into 1/2-inch rounds
2 medium yellow or white onions, diced
1 celery stalk, diced
4 cups vegetable broth
1/2 cup raw cashews, soaked in water 1 to 4 hours to soften, then drained