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Curried Cashew-Vegetable Soup
Posted By Nava On May 29, 2006 @ 4:34 pm In Light and Lively Spring Soups,Recipes,Soups for All Seasons | No Comments
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
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.
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 light and lively spring soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/spring-soups/
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