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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 319.1
  • Total Fat: 24.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 158.8 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.3 g

View full nutritional breakdown of Creamy Cashew Tomato Soup calories by ingredient
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Creamy Cashew Tomato Soup

Submitted by: CSPEAKE
Creamy Cashew Tomato Soup

Introduction

This Cashew Tomato Soup has hippie roots, but its rich and spicy creaminess makes it a favorite for modern palates as well This Cashew Tomato Soup has hippie roots, but its rich and spicy creaminess makes it a favorite for modern palates as well
Number of Servings: 12

Ingredients

    4 cups raw cashews
    4 cups water
    2 tablespoons neutral oil, such as canola
    4 cups onions, chopped
    1 cup celery, sliced
    1/2 tablespoon salt
    1-2 tablespoons chopped garlic (two good sized garlic cloves chopped)
    1 tablespoon dried basil
    1 tablespoon dried dill
    1 teaspoon ground fennel
    1 teaspoon ground cumin
    1 teaspoon curry powder
    1 teaspoon ground coriander
    1/4 teaspoon ground cloves
    2 28-oz cans whole or chopped tomatoes
    The juice from one lemon or lime
    Chopped parsley or basil for garnish (optional)

Tips

Use raw cashews, not dry roasted. You can add red pepper flakes or a chipotle pepper for spice if you wish.


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Directions

In a blender (or using an immersion blender) blend the cashews and water until smooth. I find it helpful to do this in an 8-cup batter bowl, which gives me enough room to really blend the cashews with my immersion blender. A Vitamix would also be handy although a regular blender will work as well. Set aside. Don't wash your blender as you will be using it again soon.

In a large sauce pan or Dutch oven, heat the oil, and add the onion, celery and salt. Cook slowly, partially covered. Stir occasionally. When onions are soft and translucent, add the garlic and cook until fragrant. Add remaining spices and continue to cook another minute or two.

Add tomatoes and cashew milk, and stir. Bring to a gentle simmer and cook until soup begins to thicken slightly, about 10 minutes. Blend using an immersion blender, or in batches in a blender (be very careful when blending hot liquids!), until soup is smooth. Return to pot, taste for seasoning, and add the lemon or lime juice if needed. Reheat gently, watching carefully as it's easy to scorch the bottom.

Ladle into bowls and garnish with the optional herbs.

Serving Size: serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user CSPEAKE.






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