Carrot and Cashew Nut Soup Recipe

• 1 onion
• 500 grams / 1 lb of carrots
• 30 grams / 1 oz of butter
• 1 potato
• 1 large cooking apple
• 600 ml / 1 pint of chicken or vegetable stock
• 50 grams / 2 oz of cashew nuts
• salt and pepper to taste

Peel and finely chop the onion. Peel and slice the carrot. In a large saucepan melt the butter and sweat the onion and carrot until the onion is soft and translucent. Add enough of the stock to just cover the carrot and onion. Peel and roughly dice the apple and potato and add to the mixture. Cover and simmer for 15 to 20 minutes until all the vegetables are tender. Add the cashews and blend until smooth. Add salt and pepper to taste.

(Serves 4)