Vegan Potato Veggie Cashew Soup

I was recently told this mouthwatering soup was one of the top 5 things I have made in quite a while by the family I cook for. Filled with veggies and a creamy broth (with no cream!) any vegetarian, vegan or celiac can enjoy this winter warmer! 

1 cup mushrooms, diced

3/4 cup raw cashews

6 cups vegetable broth (I used a mushroom based broth)

3 potatoes, chopped

3 carrots, chopped

1 onion, finely chopped

1 red bell pepper, chopped

Zest and juice of one lemon

In your vita-mix (or any blender) blend cashews and 2 cups of veggie broth until smooth. Pour mixture into a large saucepan and add potatoes, onion, carrots and remaining 4 cups of broth. Add in mushrooms and 1/2 cup of water. Bring soup to a boil, and reduce heat to simmer till potatoes are tender. Add bell pepper and lemon juice and simmer for 3 more minutes. Serve, top with lemon zest, and Devour!