Curried Cashew-Vegetable Soup
- 1 1/2 tablespoons olive oil
- 2 large onions, chopped
- 3 to 4 cloves garlic, minced
- 1 large celery stalk, diced
- 4 cups water
- 1 cup cashew butter
- 2 teaspoons minced fresh ginger, or to taste
- 2 teaspoons good-quality curry powder, more or less to taste
- 1 teaspoon ground cumin
- Pinch of ground nutmeg
- 1 tablespoon lemon juice, or more to taste
- 1/2 cup orange juice, preferably fresh
- 3 cups steamed fresh green vegetables (such as finely chopped broccoli, green peas, diced zucchini, cut green beans, or any combination)
- Salt and freshly ground pepper to taste
- Thinly sliced scallions for garnish
- Chopped cashews for garnish, optional
- Heat the oil in a soup pot.
- Add the onions, garlic, and celery and saute over medium-low heat until all are lightly browned.
- Transfer to a food processor with 1 cup of the water and process until smoothly pureed, then transfer back to the soup pot.
- Or add 1 cup of the water to the soup pot and process with an immersion blender until pureed.
- Add the remaining 3 cups water and bring to a rapid simmer.
- Whisk in the cashew butter, about 1/3 cup at a time.
- Stir in the ginger, curry powder, cumin, nutmeg, lemon juice, and orange juice.
- Return to a rapid simmer, then lower the heat.
- Cover and simmer gently for 15 minutes.
- Stir in the steamed vegetables.
- If the soup is too thick, add enough water to give the soup a slightly thick consistency.
- Season with salt and pepper, then serve.
- Garnish each serving with a sprinkling of scallions and, if desired, a few chopped cashews.
- Per serving:
- Calories: 228
- Total fat: 21g
- Protein: 9g
- Fiber: 4g
- Carbohydrate: 20g
- Cholesterol: 0mg
- 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)