Curried Cashew-Vegetable Soup
Cashews make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature.
Serves: 6 to 8
- 1 1/2 tablespoons light olive oil
- 2 large onions, chopped
- 3 to 4 cloves garlic, minced
- 1 large celery stalk, diced
- 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 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 sauté over medium-low heat until all are lightly browned. Transfer to a food processor with 1 cup water and process until smoothly pureed, then transfer to the soup pot. Or, simply add 1 cup water to the pot and process with an immersion blender until pureed.
Add 3 cups water and bring to a rapid simmer. Whisk in the cashew butter, about 1/3 cup at a time.
Stir in the curry powder, cumin, nutmeg, lemon juice, and orange juice. Bring 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 a bit more water. The soup should have a slightly thick consistency. Season with salt and pepper, then serve. Garnish each serving with a sprinkling of scallion and, if desired, a few chopped cashews.
- Here are more recipes for light and lively spring soups.
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