1medium carrotpeeled and chopped into 3 or 4 pieces
1/4cuponion (sweet, yellow, or white)chopped
1/4cupraw cashewsheaping cup
1tspsalt
1/2tspminced garlic
1 1/2 cupswater
3tbspnutritional yeast
1tspsmoked paprika
1/4tspchili powder
2tbsppickled jalapeno slices
1tbspjuice from the pickled jalapeno slices
Instructions
In a large saucepan, add the peeled and chopped potato, carrot, onion, cashews, garlic, salt, and water. Bring to a boil then reduce heat to medium, cover, and cook for 10-15 minutes or until veggies are soft.
Add all ingredients of the saucepan, including the liquid to a high-speed blender along with the remainder of the ingredients and blend until smooth.
To serve, sprinkle with a little smoked paprika and top with additional jalapeno slices. Refrigerate leftovers for up to a week in an air-tight container.