Creamy Cashew Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cups raw cashews4 cups water2 tablespoons neutral oil, such as canola4 cups onions, chopped1 cup celery, sliced1/2 tablespoon salt1-2 tablespoons chopped garlic (two good sized garlic cloves chopped)1 tablespoon dried basil1 tablespoon dried dill1 teaspoon ground fennel1 teaspoon ground cumin1 teaspoon curry powder1 teaspoon ground coriander1/4 teaspoon ground cloves2 28-oz cans whole or chopped tomatoesThe juice from one lemon or limeChopped parsley or basil for garnish (optional)
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.
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.
Nutritional Info 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
Member Reviews