Tomato Bisque: Submitted by: Dr Fuhrman | Date Added: 27 Jul 2013 Ingredients:

3 cups carrot juice (3 pounds of carrots, juiced)
1 1/2 pounds fresh tomatoes, chopped or 1 (26 ounce) BPA-free carton no-salt-added chopped tomatoes
1/4 cup unsalted, unsulfured dried tomatoes, chopped
2 celery stalks, chopped
1 small onion, chopped
1 leek, chopped
1 large shallot, chopped
3 cloves garlic, chopped
2 tablespoons Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
1 teaspoon dried thyme, crumbled
1 small bay leaf
1/2 cup raw cashews
1/4 cup chopped fresh basil
5 ounces organic baby spinach

Cooking Instructions:

In a large saucepan, add all 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 with the cashews in a food processor or high-powered blender until smooth. Return the pureed soup along with the reserved vegetables to the pot. Stir in the basil and spinach and heat until spinach is wilted.

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