Cashew Tomato Soup
- 4 cups raw cashews
- 8 cups water
- 2 tablespoons neutral oil, such as canola
- 4 cups onions, medium chopped
- 1 cup celery, sliced
- 1/2 tablespoon salt
- 1-2 tablespoons chopped garlic
- 1 chipotle, chopped fine (or more, to taste)
- 1 tablespoon dried basil
- 1 tablespoon dried dill
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- 1/4 teaspoon clove powder
- 1 28-oz can whole or chopped tomatoes
- chopped parsley for garnish (optional)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, dried (1 tablespoon)
- Cashews, raw (4 cups)
- Celery (1 cup)
- Chipotle, fine (1)
- Coriander, powder (1 teaspoon)
- Cumin, ground (1 teaspoon)
- Dill, dried (1 tablespoon)
- Garlic (1 tablespoons)
- Onions, medium (4 cups)
- Parsley (1)
- Tomatoes, whole or chopped (1 28-oz can)
- Cooking & Baking
- Clove powder (1/4 teaspoon)
- Curry powder (1 teaspoon)
- Fennel, ground (1 teaspoon)
- Neutral oil (2 tablespoons)
- Salt (1/2 tablespoon)
- Drinks
- Water (8 cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published December 3, 2008 (4 years ago).
17 people saved this recipe.
