INGREDIENTS
3
heaping cups 1/2 inch chunks sweet potato
244 g
frozen broccoli florets, frozen
1
Broccoli, Roasted
2 15 ounce cans
Cannellini beans
3
Garlic cloves, minced (15 g, large
1
packed cup Yellow onion
1
Soup
1/4 cup
Tomato paste
1
Cashew cream
1 tbsp
Penzey's now curry powder
1 1/2 tsp
Salt, fine
1/3 cup
Cashews, raw
4 cups
Veggie broth or water, low-sodium
2/3 cup
Water