Creamy Broccoli Carrot Soup

Michelle Gindi
Nov 30, 2016
1 min read

I adapted this soup from Robyn Youkilis' book, Go with Your Gut: The Insider's Guide to Banishing the Bloat. This book has amazing information and tips on how to get your gut working for you- there are tips on chewing, breathing and a million other great ideas! By the time I read through the entire book, I had bookmarked almost every page! This soup would great with just about any vegetable combination, but this version with broccoli and carrots is probably my favorite! The resulting dish was ASTOUNDING with a capital A. I hope you give it a try!

Creamy Broccoli Carrot Soup

2/3c raw unsalted cashews, soaked at least 10 minutes in cold water, then rinsed and drained

2 cloves garlic, minced

1/2 red onion (any onion will do)

3 carrots, peeled and chopped

1 yukon gold potato, peeled and chopped

1 bag, cleaned broccoli florets

1 quart (4 cups) water

salt and pepper to taste (I add A LOT of pepper to this soup!)

Add oil to a large stockpot and saute garlic and onion over medium heat until softened. Add broccoli, carrots, potato and saute 2 extra minutes. Add watering simmer until all vegetables are soft. Transfer 3/4 soup to a blender with the cashew and blend until smooth. Add salt and pepper to taste. To serve, ladel the blended soup first, then ladle some of the chunkier vegetables on top.