Ingredients 

• 3 potatoes or 14 ounces cut into quarters 
• 3 carrots or 3 1/2 ounces carrots cut into big chunks 
• 1 large onion or 2 smalls onions cut into 4 pieces
• 1/2 cup cashew 
• 2-1/2 teaspoons salt 
• 2 cloves garlic crushed 
• 1/2 teaspoons chopped rosemary 
• 1/4 teaspoons smoke paprika (optional)
• Garnish: 1 large head of broccoli or 6 ounces cut into floret and blanched for 40 second drained and reserve for the veloute. 

Directions 

• In a sauce pan add 4 cup of water and all the vegetables, and bring it to a boil. Simmer and cover for 40 minutes or until potatoes and carrots are tender.
• Add vegetables into a blender with two cups of the simmered water. Blend until very smooth.
• Pour blended mixture into a sauce pan. 
• Now blend cashew with the salt into the blender with a little bit of the remaining simmered water until very smooth and creamy.
• Mix it into the creamy vegetables with garlic and rosemary and the smoke paprika if you choose to. 
• Return to the stove and simmer the veloute (the creamy vegetables) for 10 minutes stirring it often with a whisk. Add broccoli in the last remaining minutes . 

Et voila. Bon appetite my friends!