Simple, vibrant and spicy tomato soup served with a tangy vegan cashew cream
Soup:
- 2 tablespoons olive oil
- 1 medium Vidalia or other sweet onion, chopped
- 2 cloves garlic, minced or crushed
- 1-inch fresh ginger, grated or minced
- 2 to 3 fresh red or green chilies, seeded and finely chopped
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/4 teaspoon liquid smoke
- 28 oz (825 mL) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon coconut or brown sugar
- 1 1/2 cups water
- 1/3 cup coconut milk
- 1 to 1 1/2 teaspoons sea salt, to taste
- fresh cracked black pepper to taste
- 2 to 3 tablespoons lime juice, to taste
Ingredients:
- 2/3 cup raw cashews, soaked for 6 hours or longer in enough water to cover
- 1/4 to 1/3 cup water, as needed
- 2 tablespoons lime juice
- 1 1/2 tablespoons nutritional yeast
- 1 clove garlic, minced
- a few pinches of sea salt
Instructions:
- Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and sauté for 6 minutes until it begins to soften and turns a light golden color. Stir in the garlic, ginger and chilies, and sauté for another minute. Now add all ofthe ground spices and stir for another minute, until fragrant and everything is well coated with the spice.
- Stir in the liquid smoke, crushed tomatoes, tomato paste, sugar, water, coconut milk, sea salt and black pepper. Simmer uncovered for 30 minutes, until thickened. Add the lime juice near the end of the cooking time and add bit more water if you want a thinner soup. Taste for seasoning. I did not find any reason to blend the soup, and I like it a bit chunky anyway, but if you do want to blend it, simply use an immersion blender to achieve your desired consistency.
- To make the cashew cream, drain and rinse the soaked cashews. Transfer to a food processor and add 1/4 cup of water, lime juice, nutritional yeast, garlic and salt. Blend until smooth. Add more water if necessary for a fairly thick sauce that you can drizzle over the soup. If too watery, add some more cashews and blend again. Store in a covered container in the refrigerator until ready to use. Any leftovers will keep well for 1 or 2 weeks and can be used to pour over pasta or used as a garnish for another soups.
- Serve the soup warm or cold with a swirl of cashew cream and some cracked black pepper. The soup makes for a nice light lunch with some crusty bread or as part of a meal.
Makes 6 servings
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