INGREDIENTS
1 1/4
lbs Carrots
1/2 cup
Celery
1
1 1/2 inch piece Ginger
3/4 cup
Onion
1
Russet potato, medium small
4 cups
Vegetable stock
2/3 cup
Cashew cream
2 tbsp
Demerara sugar or maple syrup
1 tbsp
Lemon juice
1 1/2 tsp
Curry powder, mild
1
Sea salt
1/2 tsp
Sea salt
1 tbsp
Olive oil
2 cups
Cashews, raw
1 cup
Water