1/4 cup + 3 cups veggie broth
1 small yellow onion, finely chopped
1/2 tsp salt
3 cloves minced garlic
4 cups broccoli, chopped
1/2 cup carrots, peeled and chopped
1/2 tsp ground turmeric
1 cup raw cashews*
2 cups veggie broth
3 T white miso
2 T nutritional yeast
2 T lemon juice
Add cashews, broth, miso, nutritional yeast and lemon juice to food processor. Blend 1-5 minutes, until smooth.
Add 1/4 cup veggie broth and saute' onion & garlic with pinch of salt until onions are soft.
Add broccoli, carrots, turmeric, salt and broth. Cover and bring to a boil. Lower to simmer and cook until carrots are tender (about 10 minutes).
Add cashew cream to the soup. Use an immersion blender to puree' until desired consistency. (I like some chunks of broccoli and carrot to remain.) (See Notes) Heat for another 5-10 minutes.
**Soak cashews for 2 hours to overnight, unless you have a high-powered food processor. I find that I do not need to soak with my food processor, but if you are using a blender, you will likely need to soak them. If you soak them, drain before adding to recipe.
If you do not have an immersion blender, you can take out some of the soup and blend in your blender or food processor and return to pot.
Modified from Cheddary Broccoli Soup from "Isa Does It"