PS Tomato & Carrot Bisque
Chef: Jennifer Sinyerd, Whole Plant Foodie
Makes: 5 c or 4 Servings
Soaking Time for Cashews: Overnight or 3 hrs
Prep Time: 15 min
Cook Time: Stovetop: 38-44 min/Instant Pot 20 min
Total Time: 53 min-1 hr/ Instant Pot 35 min (not including start-up and release time)
INGREDIENTS
½ c caw cashews, soaked (see below)
1 c Sun-dried or Dehydrated Tomatoes
1 med yellow or white onion, chopped
3 cloves garlic or 3 T garlic powder
1 can diced tomatoes (3 c not drained)
1 T oregano, basil, and black pepper
1 ½ c plant milk
1 c vegetable stock
2 T nutritional yeast
½ c carrots, chopped
DIRECTIONS
You can prepare this soup in a deep saucepan or an Instant Pot!
Sauté onions, garlic for 3-4 min until soft.
Add all the other ingredients. If using a deep pan, cook on medium heat covered for 35-40 min. Stir occasionally. If using an Instant Pot set for 20 min on the “Soup” setting. Make sure to close the pressure value!
Transferred to a high-speed blender (Vitamix or Blendtec) and blend until smooth.
TIPS
About soaking the cashew nuts ~ First off make sure you are using RAW, none salted, none roasted nuts.
Secondly, the length of time you will need to soak varies. If you have never made a recipe with soaked nuts before, I would suggest soaking them overnight or at least 3 hours. If you have a good blender (Vitamix or Blendtec) you may find that soaking for an hour and then cooking them in this recipe is enough to soften them before blending. You CAN soak raw nuts TOO LONG! Some will get slimy and smell funny if you do not use them within 10-12 hours of soaking.
Living as a Whole Plant Foodie has not only been the best thing Jennifer Sinyerd has done for health, but it also ignited her creativity in the kitchen. Check out her marvelous recipes and insights on her website: Whole Plant Foodie. You can also find her on Facebook, Pinterest, Instagram, and Twitter. Check out her cookbook for 5 Ingredient yummy recipes!
