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Carrot Cashew and Sage Soup

30 ml Olive oil
1 Onion; chopped
1 Clove garlic; crushed
2 ts Sage; fresh or dried
450 g Carrots; chopped
1 lg Potato; chopped
15 ml Yeast extract
900 ml Vegetable stock
75 g Cashew nuts; chopped
Salt & freshly ground black pepper

Heat the oil, add the onion and saut‚ gently, then add the garlic, sage, carrots, potato and yeast extract and continue cooking for a few minutes until the carrot softens.

Add the stock and simmer for about 20 minutes. Stir in the cashew nuts, then season, allow to cool slightly and pur‚e in a food processor or blender.

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