The cold weather that fall brings makes me crave warm comfort foods. Potatoes are my favorite feel-good food with warm soup coming in a close second on the favorite comfort food list. So, here's a great potato soup recipe using potatoes and their other root veggie cousins- turnips and carrots.
Potato and Root Vegetable Soup
4 cups potatoes (I used yukon gold) chopped into 1 inch cubes
2 cups of carrots chopped
4 medium sized turnips chopped
1 large onion chopped
1-2 cups of raw cashews
4 cups of veggie broth
In one pot boil potatoes, carrots, and turnips with veggie broth until tender.
In a skillet, toast cashews lightly and then add chopped onion until translucent.
When the root veggies are tender, drain veggie broth and reserve. Add cashews and onions to the root veggies and with a hand blender puree while slowly incorporating the reserved veggie broth until you've reached the desired consistency. Serve with plenty of cracked black pepper, fresh grated carrot, and maybe some nutritional yeast sprinkled on top.