🥕 Ingrédients

• Carrots: adding carrots to this soup adds great flavour and also helps give the soup a pop of colour.
• Onions & garlic: can you really make a soup without these? Make sure to use fresh onions and garlic in this recipe

👨‍🍳 Instructions

1. Start by preparing the cashew cream. In a high-speedblender, blend the soaked cashews and water together until creamy and smooth. Set aside.
2. Heat the oil in a large pot on medium-high heat then add the onions and garlic, letting cook for 2-3 minutes until the onions are translucent.
3. Reduce the heat to medium and add the celery, carrot, salt pepper and dried herbs mixing all together and letting cook for 3-4 minutes until the vegetables are tender.
4. Add the corn, potato, cashew cream, and vegetable broth and mix them all together. Bring to a boil mixing together for 1-2 minutes.
5. Reduce heat to low, cover and let simmer for 15 minutes.
6. Blend 1/3 of the soup and then add it back to the pot mixing everything together until smooth and creamy.
7. Serve with fresh herbs.