Tomato Bisque

• 3 cups carrot juice
• 1 1/2 pounds tomatoes, chopped or 1 (28 oz) can whole tomatoes, no-salt-added or low sodium (San Marzano variety is best, lower acid and sweeter)
• 1/4 cup sun-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
• 1 teaspoon dried thyme, crumbled
• 1 small bay leaf
• 1/2 cup raw cashews or 1/4 cup raw cashew butter
• 1/4 cup chopped fresh basil
• 5 ounces organic baby spinach

1. In a large saucepan, add all ingredients except the cashews, basil and spinach. Simmer for 30 minutes. Discard the bay leaf.
2. 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.

carrot juice, tomatoes, tomatoes, celery stalks, onion, shallot, garlic, dr, thyme, bay leaf, cashews, fresh basil, baby spinach

Taken from www.epicurious.com/recipes/member/views/tomato-bisque-50169537 (may not work)