Ken Allan Vegetable Garden

Carrot Cashew Soup

We got the original recipe from Recipes for a Small Planet by Ellen B. Ewald. She collaborated with Frances Moore Lappe on some of the recipes in the better known Diet for a Small Planet. In both books, the meatless recipes contain complimentary protein ingredients with a balance between, protein, oil and carbohydrates.

This is a soup that one can treat as a whole meal.

• ¼ cup butter
• ½ cup oil
• 5 cups chopped onions
• 12 cups grated carrots (tightly packed)
• 2 cups fresh tomato juice (or chopped tomatoes)
• 3 cups fresh apple cider
• 12 cups water
• 2 tblsp salt
• 1 cup rice (dry, uncooked)
• 3 cups raisins
• 3 cups raw cashew bits (or chopped whole cashews)
• 8 cups whole milk

Melt the butter and oil in big pot. Sauté onions for one minute. Stir in carrots and sauté for a few more minutes.

Add tomato juice, cider, water and salt. Bring to a boil and add rice. Simmer for 45 minutes.

Remove 3 cups from pot, put in blender and blend until smooth. Repeat two more times.

Add raisins and cashews, bring to a boil, simmer for 5 minutes.

Add milk and turn off heat.

Soup will be very good now. Even better tomorrow. Serve with toast.

Freeze in meal size portions.