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Cashew Tomato Soup

Dana Velden
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 tbsp

Basil, dried

1 cup

Celery

1

Chipotle, small

1 tsp

Coriander, ground

1 tbsp

Dill, dried

1 tsp

Fennel, ground

1 tbsp

Garlic

1

Lemon or lime, Juice from

1

Parsley or basil

2 28 ounce cans

Tomatoes, whole or chopped

4 cups

Yellow onions

1/4 tsp

Cloves, ground

1 tsp

Curry powder

1/2 tbsp

Salt

2 tbsp

Neutral oil

4 cups

Cashews, raw

1 tsp

Cumin, ground

4 cups

Water