Tomato Basil Soup, Vegan

So much tastier than canned

8 medium tomatoes, cut into large peices

1 meduim onion, diced

1/2 cup raw cashews

2 cups Vegetable broth

1 carrot, cut into large pieces

1 handful fresh basil, 

Salt and Pepper

1 Tbsp Agave necter (optional)

1 Tbsp Oil (Ghee, Coconut, Avocado

Soak cashew in water
Saute onion in oil until gently carmelized.
Place tomatoes and carrots in a blender and blend until smooth. Add to onions. Cook on meduim heat until tomatoes are reduced 1/2 inch in pot.
Add salt and pepper and agave for desirable taste.
Blend vegetable broth, basil and drained cashews until smooth.
Add to tomato mixture. Heat and eat.

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© 2020 by Kat Hammonds