Curried Cashew-Vegetable Soup

  1. Heat the oil in a soup pot.
  2. Add the onions, garlic, and celery and saute over medium-low heat until all are lightly browned.
  3. Transfer to a food processor with 1 cup of the water and process until smoothly pureed, then transfer back to the soup pot.
  4. Or add 1 cup of the water to the soup pot and process with an immersion blender until pureed.
  5. Add the remaining 3 cups water and bring to a rapid simmer.
  6. Whisk in the cashew butter, about 1/3 cup at a time.
  7. Stir in the ginger, curry powder, cumin, nutmeg, lemon juice, and orange juice.
  8. Return to a rapid simmer, then lower the heat.
  9. Cover and simmer gently for 15 minutes.
  10. Stir in the steamed vegetables.
  11. If the soup is too thick, add enough water to give the soup a slightly thick consistency.
  12. Season with salt and pepper, then serve.
  13. Garnish each serving with a sprinkling of scallions and, if desired, a few chopped cashews.
  14. Per serving:
  15. Calories: 228
  16. Total fat: 21g
  17. Protein: 9g
  18. Fiber: 4g
  19. Carbohydrate: 20g
  20. Cholesterol: 0mg
  21. Sodium: 29mg

olive oil, onions, garlic, celery stalk, water, cashew butter, fresh ginger, curry powder, ground cumin, ground nutmeg, lemon juice, orange juice, green vegetables, salt, scallions, cashews

Taken from www.epicurious.com/recipes/food/views/curried-cashew-vegetable-soup-378948 (may not work)

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