Creamy Lentil Soup

“Creamy Lentil Soup”

8 cups water
2 cups carrot juice, fresh or bottled
3 cups tomatoes, chopped or 2 (15 ounce) cans no salt added diced tomatos
4 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning to taste
2 onions, chopped
3 stalks celery, chopped
2 carrots, sliced
6 cloves garlic, minced
1 tablespoon dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried thyme
1 pound dried green lentils, rinsed
1 red pepper, chopped
1/2 green pepper, chopped
2 small zucchini, chopped
1 yam, chopped (optional)
1 (7 ounce) box frozen lima beans (optional)
1 (5 ounce) bag baby spinach or 1 box (7 ounce) frozen spinach or 1 bunch kale, chopped*
3 tablespoons Dr. Fuhrman’s Riesling Raisin Vinegar or other fruit flavored vinegar
3/4 cup raw cashews

Place all ingredients except yam, lima beans, spinach, vinegar and cashews in a large soup pot. Bring to a simmer and cook for 45 minutes. Add yam and lima beans, if desired. Simmer another 15 minutes, or until yam and lima beans are tender. Remove from heat and add spinach. Stir occasionally until spinach has wilted, or thawed if using frozen. Add vinegar. Put 2 cups or more of soup and raw cashews in a food processor or high powered blender and blend until very smooth. Stir back into soup.


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