Curried Nut Butter-Vegetable Soup

Curried cashew vegetable soup

Nut butter 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. Photos by Hannah Kaminsky.

Curried Nut Butter-Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Nut butter 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.
Ingredients
  • 1½ tablespoons olive oil
  • 2 large onions, chopped
  • 3 to 4 cloves garlic, minced
  • 1 large celery stalk, diced
  • 1 cup peanut, cashew, or almond butter, at room temperature
  • 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
  • ½ 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
Instructions
  1. Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until all are lightly browned.
  2. Transfer the onion mixture to a food processor or blender 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.
  3. Add 3 cups water and bring to a rapid simmer. Whisk in the nut butter, about ⅓ cup at a time.
  4. 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.
  5. Stir in the steamed vegetables. If the soup is too thick, add a bit more water. The soup should have a slightly thick consistency.
  6. Season with salt and pepper, then serve hot or allow to cool to room temperature. Garnish each serving with a sprinkling of scallion and, if desired, chopped nuts

 

Nutrition information:
Per serving:  Calories: 228;  Total fat: 21g;  Protein: 9g;  Fiber: 4g;Carbs: 20g;  Sodium: 29mg

Curried cashew vegetable soup recipe

Curried cashew vegetable soup

 

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2 comments on “Curried Nut Butter-Vegetable Soup

  1. Sharon

    Absolutely delicious and easy to make! A do again for sure! Thanks for these awesome recipes!

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