Wheat Free Paleo Ginger-Coconut Tomato Basil Soup with Cashew Cream
Total time1 hr 25 min
Prep time20 min
Cook time35 min
4.5(12)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- ½ cup hot water
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- ¼ tsp red pepper flakes
- 2 cans (28 oz each) whole peeled tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ cup fresh basil leaves, loosely packed, plus more for serving
- 1 tsp apple cider vinegar
Instructions
- 1
Place the cashews in a small bowl and cover with the hot water. Let soak for 30 minutes, until the cashews are softened.
- 2
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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