Ingredients
- 4 cups unsalted cashews
- 4 cups water
- 2 Tbsp. canola oil
- 4 cups chopped onions
- 1 cup sliced celery
- 1 tsp. salt
- 3 Tbsp. minced garlic
- 1 red chili pepper
- 1 Tbsp. basil
- 1 Tbsp. dill
- 1 tsp. fennel
- 1 tsp. cumin
- 1 tsp. curry powder
- 1 tsp. coriander
- ¼ tsp. cloves
- 2 (28 oz.) cans no-salt-added tomatoes
- Juice of one lemon
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a blender or food processor, process the cashews and water until smooth.
- Heat the oil In a large pan. Add the onion, celery, and salt. Cook until onions are soft (5-8 minutes).
- Add the garlic, chili pepper, and remaining spices and cook until fragrant (30 seconds).
- Stir in tomatoes and pureed cashews. Bring to a simmer and cook until soup begins to thicken slightly (15-20 minutes).
- Puree using an immersion blender or working in small batches in a blender with the open vent covered loosely by a clean kitchen towel. Stir in the lemon juice to serve.