Heat 1 tablespoon (15 ml) olive oil in a large frying pan over a medium heat Add the onions and saute for 5 minutes until softened, then add the garlic and saute for another minute.

Transfer the mixture to a food processor or high-speed blender. Add the remaining 1 tablespooon (15 ml) olive oil, the soaked and drained cashews, vegetable broth, tomatoes coconut milk, and spices and puree until thick and creamy.

Transfer the soup to a medium saucepan and heat over a medium heat until the soup is warmed through. Serve hot and garnish with the basil leaves.