Ingredients
- 1 tablespoon vegan butter
- 1/2 cup carrot thinly sliced
- 1/4 cup onion diced
- 1/4 cup celery sliced
- 1 tablespoon dried parsley
- 2 tablespoons all-purpose or gluten-free flour
- 1 cup vegetable broth
- 2 cups yellow potato cut into small cubes
- 1 1/2 cups unsweetened cashew milk
- 1 1/2 teaspoons salt
Instructions
- Heat the butter in a large pot on medium high heat. Once melted, add in the carrot, onion, celery, and parsley and cook, stirring frequently, for 5 minutes.
- Add in the flour and cook, stirring constantly, for 2 minutes.
- Stir in the broth. Add in the potato, milk, and salt. Boil for 2 minutes. Reduce the heat, cover and simmer gently for 25 minutes.
- Finally, remove the lid and bring to a boil for 2 more minutes, just until it starts to thicken.
- Transfer 1 cup to a high-powered blender and purée. Stir back into the soup and serve.
