Summary

Ingredients

• 1 ½ kg potato (s)
• 1 kg carrot (s)
• 2 sweet potato (s)
• 1 ½ liters water
• 3 tablespoon vegetable stock, vegan, gluten-free
• 1 tablespoon, heaped marjoram

Also:

• 200 g cashew nuts
• 300 ml water
• salt and pepper

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Instructions

1. Peel and dice the potatoes, peel the carrots and cut into small slices or dice as well. Peel and dice the sweet potatoes.
2. Put everything in a large saucepan and fill up with the water. Add the vegetable stock and the marjoram. Let simmer for about 20-30 minutes. The amount of water can vary, depending on how thin or thick you want the soup to be.
3. Puree the cashew nuts in a blender with the water to a very fine cream.
4. Add to the soup and bring to the boil briefly. Season to taste with pepper and salt. Blend briefly with a blender to give the soup a nice, creamy consistency.
5. Depending on the taste and tolerance, the vegetables can be supplemented with e.g. leeks, onions and garlic.