Comforting Velvet Tomato Cashew Soup

ComfortingVelvet Tomato Cashew Soup

Serves 6

So delicious! The cashews make all the difference here, lending a velvet creamy texture, that pairs so well with the familiar garlicky tomato tones. The carrots give a hint of sweetness and enhance nutrition, while the fresh basil brings it all together. Such a simple dish, yet packed full of flavour and goodness! Children of all ages love this.

Ingredients

1 large onion, chopped

3 medium carrots, chopped

3-4 garlic cloves, crushed

3 tbsp tomato paste

6 medium tomatoes, chopped, or 2 tins chopped tomatoes

1/2 tsp cinnamon

1lt vegetable stock (or 1lt of water & 3 heaped tsp vegetable stock powder)

140g soaked raw cashews, drained

2 sprigs fresh basil

Salt & pepper to taste

Method

In a deep large pan, add about a ladleful from the vegetable stock (or the water and stock powder) and sauté the onion and the carrots until translucent and soft. After a few minutes add the garlic and continue to cook for a further minute. Mix in the tomato paste.

Add the chopped or tinned tomatoes and sauté while stirring for a few minutes, till they begin to soften. Add the cinnamon and the rest of the vegetable stock, or water. Simmer for 20 minutes.

Transfer to a high speed blender, along with the soaked cashews and the basil. Blend until very creamy. Then place back in the pan to reheat. If the soup is too thick, add a little more water to dilute it. Adjust seasoning and serve.

Enjoy!

Notes

If you like, you can add some cooked pasta or other veggies to make this more chunky and hearty.

It can work brilliantly as a sauce too.