💃🏻 Wrap up February in style with a fabulous Creamy Plant-based Tomato Soup. 🍅
⚠️ Warning: Once you replace sugar with carrots in recipes, life will never be the same. 😉
• 4 tbsp extra virgin olive oil
• 1 yellow onion, diced
• 4 garlic cloves, diced
• 1/4 cup tomato paste
• 2 - 28 oz. cans whole tomatoes
• 1 large carrot, grated
• 2 tsp crushed red chili flakes
• 1 tbsp fresh oregano, chopped
• 2-3 sprigs fresh basil
• 6 cups vegetable stock
• 1/2 cup (or more) cashew cream
• kosher salt & freshly ground black pepper
•Heat olive oil in large, non-reactive sauce pan.
•Add onion and garlic. Cook until onion is completely soft and translucent, about 10 minutes.
•Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes.
•Add tomatoes with juices, shredded carrot, chili flakes, oregano, basil and vegetable stock to pot. Increase heat to high; bring to a simmer. Reduce heat to medium.
•Simmer until flavors meld and soup has reduced by half, 45-55 minutes.
•Remove soup from heat. Discard basil sprigs. Using an immersion blender, puree soup.
•Stir in cashew cream. Simmer soup until flavors meld, 10-15 minutes longer.
•Season to taste with salt, pepper. Add more cashew cream, if desired.
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