Carrot, Cashew & Sage Soup


Heat the oil, add the onion and sauté gently, then add the garlic, sage, carrots, potato and yeast extract. Continue cooking for a few minutes until the carrots soften. Add the stock and simmer for about 20 minutes. Stir in the cashew nuts, then season. Allow to cool slightly and puree in a food processor or blender.

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