Kathryn Lovett's Blog-My Vegan Journey

Vegan Creamy Jalapeno Soup

Vegan Creamy Jalapeno Soup

7  Jalapenos, stems removed and seeded, minced

1 yellow onion, chopped

4 cloves garlic, minced

2 tbsp Earth Balance or vegan margarine

1 potato, peeled and chopped

1 carrot, peeled and sliced

2 cups diced tomatoes

2 cups cashews and 2 cups water

4 cups chicken stock

2 cups water

1 bunch cilantro, chopped

Salt and pepper to taste.

Roast whole jalapenos in a 400 degree oven for about 15-20 minutes. When finished. Set aside.

Melt butter in a heavy bottomed pan.  Add onion and garlic.  Cook until translucent.  Mince jalapenos and add to onion/garlic mixture.  Turn off heat.  Add tomatoes and cashew cream.  Turn heat to low and carefully bring to a simmer. Cook on a gentle simmer for 30 minutes.

Stir often.  Add salt, pepper and cilantro.  Stir and serve.


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