1 pound (about 6 to 8) carrots,
cut into ½ inch rounds
2 medium yellow or white onions
diced 1 celery rib, diced
2 garlic cloves, quartered 4 cups vegetable broth or water
½ cup cashews, soaked for 1 to 4 hours to soften
s.a.l.t. sisters Pink Himalayan salt to taste
For the Parsley Oil 1 handful fresh flat-leaf parsley with stems, coarsely chopped (about ½ cup)
1 clove garlic
½ cup Branch & Vine extra virgin olive oil
s.a.l.t. Sisters Pink Himalayan salt to taste


To make the soup, in a medium pot, combine the carrots, celery, onion, and garlic and cover with the broth. Bring to a boil, reduce the heat, and simmer, uncovered, for about 35 to 40 minutes, or until the carrots fork-tender. Add the cashews and stir. Simmer for an additional 5 minutes. Meanwhile, make the Parsley Oil. Combine the parsley, garlic, extra virgin olive oil, and salt in the bowl of a small food processor and process until smooth. Transfer the soup to a blender and puree until smooth. Season with salt. Add water to thin out if the soup seems too thick. Pour the soup into individual bowls and drizzle with generous amounts of Parsley Oil