Creamy Roasted Tomato Soup

Simple and delicious, to make this soup I used herbs from my garden

4 medium tomatoes, sliced
2 tablespoon Earth Balance
1/2 red onion, chopped
2 cloves garlic, chopped
1 cup carrot, sliced
1/4 cup fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 bay leaf
1 tablespoon dried lovage
1 cup canned crushed tomatoes
1 teaspoon salt
300 ml cashew cream

Directions

1. Soak 1/8 cup raw cashews in about 1 cup of water for minimum 6 hours, preferrably overnight.

2. Discard soak water.

3. In blender, process soaked cashews and 1 cup water until creamy and smooth.

4. Roast tomatoes by spraying grill or baking dish with olive oil. Lay sliced tomatoes on grill or dish and spray with oil.  Sprinkle with salt and pepper to taste.

5. In a medium saucepan heat earth balance, making sure it doesn't start smoking.

6. Add the onions and carrots and garlic. Stir to coat and let saute for 4 minutes, until just soft.

7. Add herbs and mix.

8. Pour stock, crushed tomatoes in to vegetable mix.  Add roasted tomatoes.

9. Let simmer for 30-40 minutes to blend flavours.

10. Using a hand held blender process vegetable mix until smooth.

11. Turn heat down to simmer.

12. Add cashew cream making sure it doesn't boil.