1 small white onion, chopped
4 garlic cloves, minced
1 carrot, chopped into small pieces
4 celery stalks, chopped
1/2 cups raw cashews
3-4 cups bone broth
1 Tbs apple cider vinegar
2 Tbs crushed red pepper
Add olive oil to a large pot. Sauce onion and garlic until soft and translucent.
Add carrot and celery and sautee for a few minutes.
Add broccoli until softened. Add cashews. Cook together.
Add apple cider vinegar. Cook until the vegetables start to really darken and char. That is where you get the flavor. Add salt, pepper and crushed red pepper to taste. One charred, add bone broth and cook over medium heat until carrots soften.
Once soft, use an immersion blender to blend the soup to desired consistency.
Toast Coyotas Tortillas and cut into squares.
Pour into bowls. Top with vegan sour cream and add the tortillas to serve.