Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Olive Oil
  • 1/2 c Onion (diced)
  • 1 c Celery (diced)
  • 2 cloves garlic (minced)
  • 2 lbs Carrots
  • 1 tsp Salt (or to taste)
  • 1 tsp Pepper
  • 1/2 tsp each thyme and sage
  • 1/2 cashew milk (approximately)
  • 1/2 c pecans, rough chopped (toasted)

Instruction

  • Prepare vegetables.
  • In a medium saucepan, heat olive oil and add onions. Saute' until just soft.
  • Add Celery and garlic and saute' a few more minutes.
  • Add carrots, salt, pepper, thyme and sage.
  • Barely cover vegetables with water. Bring to a boil, then reduce heat to medium low. cook until vegetables are tender, about 15 minutes.
  • Toast pecans in a 350 degree oven for about 10 minutes, until fragrant.
  • With an immersion blender or in blender container blend vegetables until smooth.
  • Add cashew milk to attain desired consistency and blend again. Garnish with pecans. Serve hot.