Carrot-Cashew Soup
| Yield: | 6 Servings |
| Categories: | Soups, Soy product |
| 2 | tb | Olive oil; or less |
| 1 | c | Finely chopped onion |
| 2 | c | Shredded cabbage; from white or green head |
| 2 | c | Coarsely shredded carrots |
| 3 | c | Vegetable stock |
| 15 | oz | Tomato sauce |
| 1 | Apple; peeled and cored, and cut into half-inch chunks | |
| 1/3 | c | Uncooked brown rice |
| 1/2 | ts | Ground pepper |
| 1 | ds | Salt |
| 1/2 | c | Raw cashews |
| 1/2 | c | Golden raisins |
| 2 | c | Soy milk |
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