It is quite possible this is one of my best soup recipes to date. You’ll love the creamy texture (sans dairy), simple and nourishing ingredients, and very little prep. Since yesterday, I’ve enjoyed four servings with only two remaining, so I suggest you make a double batch! Friends in Portland, you’ll be receiving holiday boxes with all the goods! Makes: approx. 6 servings

Makes:  6 servings

Time:  40 minutes

Ingredients:

2 large plum tomatoes, rough chopped

1/4 cup water

1/4 cup raw cashews

1 tablespoon coconut oil

1 large carrot, diced

1 large celery stalk, diced

1 cup yellow onion, diced

3 large garlic cloves, minced

1/2 teaspoon sea salt

1/2 tablespoon cracked black pepper

2 bay leaves

4 cups vegetable stock

1 cup split mung beans (mung dal)

1/4 cup coconut milk

Chopped cilantro or parsley

Preparation:

1.  In a blender, combine tomatoes, water, and cashews and blend until smooth. Set aside.

2.  In a large soup pot over medium-high, heat coconut oil. Add carrot, celery, and onion, and sauté until vegetables are just tender, about six minutes. Add garlic and cook one minute more.

3.  Pour in tomato-cashew blend. Add sea salt, black pepper, bay leaves, vegetable stock, and mung beans. Bring to a boil, cover, and simmer for 30 minutes.

4.  Remove lid, pour in coconut milk and stir to incorporate. Season to taste with additional salt and pepper if needed.

5.  Ladle into serving bowls and garnish with chopped cilantro or parsley.