vegan creamy carrot tomato soup with cashews and basil
This delicious and vegan creamy carrot tomato soup with cashews will be your new favorite fall soup recipe.
Ingredients
- 1 sweet yellow onion - finely diced
- 2 large carrots - roughly chopped about 2 cups of carrot
- 4 cloves garlic - minced
- ½ cup finely chopped basil
- 1 14 ounce can whole peeled tomatoes
- 2 teaspoon grated ginger
- 4 cups vegetable broth
- 1 cup cashews if allergic to cashews sub out 1 cup of the vegetable broth for 1 cup coconut milk
- 1 tablespoon nutritional yeast
- 1 teaspoon salt add more to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- juice from ½ lemon
Instructions
- Add onions to pot and cook for 8 minutes until transculent.
- Add garlic and cook for 2 more minutes.
- Add all remaining ingredients to the pot. Cover and simmer for 20-25 more minutes or until everything is cooked through.
- Add soup to a blender and blend until smooth. If you have an immersion blender you can use that as well.
- Divide out soup and serve with your favorite toppings and sides.
Notes
This makes 2-4 servings of soup.
Nutrition
Calories: 316kcalCarbohydrates: 40gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 3397mgPotassium: 1049mgFiber: 8gSugar: 16gVitamin A: 12257IUVitamin C: 31mgCalcium: 140mgIron: 5mg
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