• 30ml / 2tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2tsp sage, fresh or dried
  • 450g / 1lb carrots, chopped
  • 1 large potato, chopped
  • 15ml / 1tbsp yeast extract
  • 900ml / 1=pt vegetable stock
  • 75g / 3oz cashew nuts, chopped
  • salt & freshly ground black pepper


1. Heat the oil, add the onion and sauti gently, then add the garlic, sage, carrots, potato and yeast extract and continue cooking for a few minutes until the carrot softens.
2. Add the stock and simmer for about 20 minutes. Stir in the cashew nuts, then season, allow to cool slightly and purie in a food processor or blender.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Carrot, Cashew & Sage Soup