I didn’t eat much tomato soup as a kid. My parents would usually make vegetable or ox-tail soup. And when I was at university, I used to eat canned soup (haha), which is, of course, much less tasty. But now that I know how to make soup that tastes this yummy, I eat it all the time – especially when I have company! I just make an extra big batch. The yam (sweet potato) in this recipe makes the soup sweeter and the cashew cream makes it (you guessed it) creamier. It’s even tastier with veggie balls! Try it!
3 days in the fridge in an airtight container
food processor or blender (optional)
100 g (2/3 cup) cashews
2 medium onions
3 cloves garlic
½ red chili pepper (or to taste)
1 kg (+/- 4-5 cups chopped) vine-ripened tomatoes
100 g (2/3 cup) yam (sweet potato)
1 tsp black pepper
1 tsp salt (or to taste)
1 tsp thyme (optional)
15 g (a small handful) fresh basil leaves
ghee, for sautéing
veggie balls (optional)
Soak the cashews in water for at least an hour. Finely chop the onion, garlic and the red chili pepper (after you remove the seeds). Sauté the onion in ghee until glassy and then add the garlic and chili pepper and continue sautéing. Rinse the tomatoes, cut them into quarters and add them to the pan after the garlic and chili have been cooking for about a minute. Stir well to combine and allow the mixture to simmer for 10 minutes. In the meantime, blitz the cashews and 100 ml (scant ½ cup) water in a food processor until creamy. Add the tomato mixture, the cashew cream and 500 ml (2 cups) water to a large pan. Grate the yam (sweet potato) into the soup. Simmer for another 10 minutes. Add the remaining herbs and salt and pepper. Then, blend the soup until smooth. Now it’s ready to serve!
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