Cauliflower-Cashew Soup

• 6 c. vegetable stock or water
• 1 large coarsley chopped onion
• 1 medium carrot, chopped
• 1 small head cauliflower, broken into florets
• 4 cloves garlic, chopped
• pepper
• 1/2 tsp. dried tarragon
• 3/4 c. toasted cashews
• 2 to 3 tsp. lemon juice
• salt to taste
• minced fresh parsley

1. Combine water/stock, onion, carrot, cauliflower and garlic in soup pot.
2. Bring to simmer and cook until tender, approximately 20 minutes.
3. Add pepper and tarragon.
4. Remove from heat.
5. Cool to lukewarm.
6. Place cashews and soup in food processor and puree until smooth.
7. Combine soup in pot and heat.
8. Add lemon juice and salt.
9. Garnish with parsley.
10. Yields 4 to 6 servings.

vegetable stock, coarsley, carrot, head cauliflower, garlic, pepper, tarragon, cashews, lemon juice, salt, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834243 (may not work)