Carrot Cream Soup

20 carrots, washed, peeled, and cut into large chunks
2 potatoes, peeled and cut into large chunks
2-3 onions, peeled and chopped
2 cups soy milk (I used Rice Milk)
2 cups water
1 small zucchini, sliced
1 TBL minced fresh ginger root (did you know ginger root keeps well in the freezer)
2 cloves garlic
1 TBL VegeBase (I used Veggie bouillon)
1/4 cup raw cashews
1/4 cup raw almonds

Add all ingredients except the nuts to a pot and simmer on low heat for 20 min. Then puree the cooked soup with the nuts in a blender until smooth. It makes a thick creamy soup.