Wash and chop 2 large carrots, 2 medium white onions and 4 stalks of celery.

(About 2 cups of each) Next, place them in a big pot and dry sauté until vegetables soften, stirring frequently so they don’t stick to the bottom.

Next, add the seasoning, corn, potatoes and vegetable broth and bring to boil. When done, adjust the taste with salt and pepper if needed.

Optional: 1. Add 2 cups of cashew cream to the soup once it’s done for a richer flavor.

Option 2. Scoop out 2-3 cups of soup, blend well and re-add them to toe soup for a creamier texture.