- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 medium potato or sweet potato, peeled and diced
- 1 16 oz jar organic roasted red peppers, drained and chopped
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1 tsp sea salt
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/2 cup raw cashew pieces
- 1/2 cup water
Combine all ingredients, except cashews and water, in a large pot, cover, and bring to a boil.
Reduce heat and simmer until carrots and celery are soft.
Meanwhile, place cashews and water in a blender or food processor and blend until very smooth and creamy.
Puree soup with an immersion blender or in a blender.
Add cashew cream and heat through until thickened.
Adjust seasoning, if necessary.