8 cups water
2 cups carrot juice, fresh or bottled or unsalted vegetable broth
1 pound dried lentils
2 pounds plum tomatoes, chopped
4 cups chopped broccoli
2 onions, chopped
3 celery stalks, chopped
2 carrots, chopped
6 cloves garlic, minced
3 small zucchini, chopped
1 tablespoon dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried thyme
1 sweet potato, peeled and chopped
3 tablespoons balsamic vinegar
1/2 cup raw cashews or 1/4 cup raw cashew butter
Place all ingredients except sweet potato, vinegar and cashews in a large soup pot. Bring to a simmer and cook for 45 minutes. Add sweet potato and simmer for an additional 15 minutes or until lentils and vegetables are tender. Remove from heat. Add vinegar.
Remove 2 cups or more of soup and puree with the cashews in a food processor or high-powered blender. Stir back into soup.
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