INGREDIENTS ~

• 6 potatoes diced (I prefer red or Yukon gold with the skins on)
• 1 large yellow onion diced
• 3-4 carrots peeled and shredded
• 1 1/2 cups chopped celery
• 3 tablespoons coconut oil
• Water or vegetable stock
• 1 cup soaked raw cashews (soak at least one hour)
• 1/4 cup arrowroot powder
• 2 tablespoons Light Grey Celtic Sea Salt®
• 1/2 teaspoon pepper
• 2 tablespoons apple cider vinegar (Braggs)
• 1/4 cup chopped fresh parsley

STEPS ~

1. In a large cooking pot sauté onion, celery and carrots with coconut oil on medium heat until onion becomes translucent.
2. Add potatoes, 2 tablespoons of Light Grey Celtic Sea Salt® and enough water or vegetable stock to cover vegetables one inch above.
3. Let simmer until potatoes are at desired tenderness.
4. In a high speed blender combine soaked and drained cashews, arrowroot powder, pepper and 1 cup of water.
5. Blend until creamy.
6. Stir into soup mixture (if not creamy enough add more arrowroot or cashew cream or blend some of the soup mixture).
7. Add apple cider vinegar, more salt, herbs or spices of choice to desired taste.
8. Garnish with parsley, chives and toasted seeds last.

~ Makes 8 servings.

Recipe created by Janet Jolley from Utah.