Tomato ginger soup with cashews

tomato ginger

This simple soup is perfect for colds, fall days, and ginger lovers!

1 onion, diced

8 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

2 TBL fresh ginger, grated

1/2 cup sherry

4-5 cups veggie stock

1 28 oz. can diced tomatoes, with juice

1 16 oz. can tomato sauce

4 TBL raw cashews

salt and pepper

In a stock pot, heat a little oil, then saute carrots, onions, celery until soft. Add garlic and cook 1-2 minutes until fragrant. Add sherry and cook until most of the liquid is absorbed. Add ginger and cook another 2 minutes. Stir in tomatoes, tomato sauce, veggie stock, and cashews. Bring to a boil, then reduce heat to simmer. Cook about 45 minutes, then add salt and pepper to taste. Blend with an immersion blender (or food processor). Allow the soup to simmer 5 more minutes before serving.

1 thought on “Tomato ginger soup with cashews

  1. Pingback: A belated final VeganMofo post, including lentil surprise « Beans, Figs and Katz

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