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