Vegetable Soup + 10 Spices

• 2 tbs smoked paprika
• 1 tbs garlic powder
• 1 tbs dried oregano
• 1 tbs onion powder
• 1 tbs dried basil
• 2 tsp dried thyme
• 1 1/2 tsp freshly ground pepper
• 1 1/2 tsp fine sea salt
• 1 tsp white pepper
• 1 tsp cayenne pepper

Soup:

• 1 1/2 cups raw cashews
• 12 cups vegetable broth
• 4 tsp olive oil
• 8 cloves garlic, minced
• 2 sweet or yellow onions, diced
• 6 medium carrots, chopped or thinly sliced
• 2 red bell peppers, chopped
• 3 cups (approx. 1 lg) sweet potato or butternut squash, chopped
• 4 stalks celery, chopped
• 2 28-oz cans of diced tomatoes, with juices
• 2 tbs 10-spice blend (above)
• Sea salt
• Freshly ground pepper
• 2 bay leaves
• 2 cups kale leaves, chopped
• 2 cans chickpeas, drained & rinsed

Directions:

1. Blend all of the spices together (store in a glass jar with a tight lid).
2. In a large pot, heat the oil over medium heat.  Add the garlic and onion and saute for 5 minutes (or until the onion is translucent).
3. Meanwhile, in a blender, combine cashews and 2 cups of veggie broth.  Blend on the highest speed until smooth.  Set aside.
4. Add the carrots, bell pepper, potato / squash, celery, tomatoes, remaining veggie broth, cashew cream, and the 10-spice blend to the pot. Stir well to combine everything.
5. Bring the soup to a boil, reduce heat to medium-low.  Season with salt, pepper, and bay leaves.  You may want to add in a tsp more of the 10-spice blend.
6. Simmer, uncovered, for at least 20 minutes, until the vegetables are tender.
7. Season with salt and pepper.
8. During the last 5 minutes of simmering, stir in the kale and beans.
9. Discard the bay leaves before serving.