3 carrots, peeled and sliced into 1/4 inch half moons
3 celery stalks, sliced thin
4 oz shiitake mushrooms, sliced very thin
8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices
2 potatoes of your choice
2 sheets of nori, finely chopped
5 cups of vegetable stock
1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes)
4 tsp corn starch
2 Tbsp tomato paste
2 Tbsp fresh lemon juice
salt and pepper to taste
Soak the cashews in water for 2 hours or boil for 10-15 mins. I soak them overnight in the refrigerator.
In a large pot, heat the coconut oil over medium heat. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally.
Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 2 cups of vegetable stock, pulse until there are no more big chunks. Add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside.
Add the mushrooms to the pot with the rest of the veggies. Cook until softened. About 4-5 minutes.
Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt. Bring to a boil, reduce to a simmer, and let summer for 20 minutes.
While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. Add them to the soup and cook about 13 minutes.
Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened.