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.