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Make the raita salad:
Combin the tomato, red onion, cucumber, and cilantro in a bowl. Season with salt and a pinch of sugar. Set aside to marinate.
Make the soup:
Melt the vegan butter over medium heat. Add the onions and a generous pinch of salt, cook until translucent, about 4-5 minutes. Add the curry powder, sweet paprika, and cashews to the pan. Cook, staring continuously for 1 minute.
Add the tomatoes and the broth to the pan, increase the heat to high, bring to a boil then reduce to a simmer and cook for 20 minutes. Remove from the heat, add the lemon juice, then allow to cool slightly before pureeing the soup in a blender until smooth.
Serve the soup with a generous scoop of raita, a drizzle of vegan yogurt, and a sprinkle of crushed cumin seeds if desired.
Keywords: tomato soup, curry tomato soup, vegan tomato soup, vegan soup