Ginger and garlic bloom in the pot with a hit of red pepper flakes before whole tomatoes, rich coconut milk, and a generous pour of broth join in for a long, slow simmer that lets everything melt into one another. Fresh basil and a splash of apple cider vinegar stirred in at the end brighten the whole pot right before it gets blended down to silky, spoon-coating smoothness. The real showstopper is that swirl of cashew cream on top — soaked, blended raw cashews whipped into something impossibly velvety that melts into every bowl. It's cozy, deeply savory, and warming from the ginger without ever feeling heavy. This one fits neatly into a vegan lineup, no fuss required, and it's the kind of soup you'll want on repeat all season. Ladle it up, garnish with a few more basil leaves, and dig in.
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Place the cashews in a small bowl and cover with the hot water. Let soak for 30 minutes, until the cashews are softened.
Drain the soaked cashews and transfer to a small blender or food processor. Add 3 tbsp fresh water and blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. Set aside.
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