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Vegan Carrot Jalapeño Soup

Joy the Baker
  • 60 minutes
  • Serves 6

INGREDIENTS

1 lb

Carrots

2

Celery stalks

2 cloves

Garlic

2

Jalapeno

1

Onion, large

2 tsp

Thyme, fresh

4 cups

Vegetable stock

1

Salt and pepper

2 tbsp

Olive oil

1/2 cup

Cashews, raw

3/4 cup

Water, filtered