We really enjoyed this Eat To Live soup recipe and will definitely have again!

Serves 6

3 cups carrot juice
1 1/2 pounds tomatoes, chopped, or 1 (28-ounce) can whole tomatoes, no-salt-added or low-sodium (San Marzano variety is best; lower acid and sweeter)
1/4 cup sun-dried tomatoes, chopped (omitted)
2 celery stalks, chopped
1 small onion, chopped
1 leek, chopped (omitted)
1 large shallot, chopped (we used green onion)
3 cloves garlic, chopped
1 small bay leaf
Pinch saffron
1 teaspoon dried thyme, crumbled
2 tablespoons Dr. Fuhrman’s MatoZest or other no-salt seasoning
1/2 cup raw cashews
1/4 cup chopped fresh basil (1 tablespoon dried basil)
5 ounces baby spinach


In a large saucepan, combine all the ingredients except the cashews, basil, and spinach. Simmer for 30 minutes. Discard the bay leaf. Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup and cashews in a food processor or high-powered blender until smooth. Return the reserved vegetables to the pot. Stir in the basil and spinach and let the spinach wilt.


About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

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