Ingredients:

3/4 cup raw cashews

4 sweet plantains, sliced

1 onion, chopped

1 clove garlic, chopped

1 tbl coconut oil

3 cups vegetable stock (or chicken stock if you are not vegan)

Salt and pepper to taste

 

Directions:

1. Add 1 cup of water to the cashews.  Soak overnight.  Drain and set aside.

2. Add the coconut oil to a very hot pan.  Turn the heat down and gently cook the onions and garlic until they are translucent.  Add the plantains and lightly sauté.

3. In a large pot, add the plantain mixture, soaked cashews, and stock.  Bring to a boil, then turn down the heat to a light simmer.  Continue to cook for about 30 minutes.

4. Using an immersion blender or in batches in a regular blender, purée the soup until smooth.  Add salt and freshly ground pepper to taste.  Serve hot.

Keeps well in the fridge for up to 3 days.