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home > recipes > soups > curried cashew soup
CURRIED CASHEW SOUP source :Vegetarian soups for all seasons by Nava Atlas (1966) serves 6 1 1/2 tablespoons canola oil 2 large onions, chopped 3-4 cloves garlic, minced 1 large celery stalk, diced 1 cup toasted cashew pieces 1 teaspoon minced fresh ginger 5 cups water, divided 2 teaspoons good quality curry powder or garam masala, more or less to taste 1 tablespoon lemon juice juice of 1 fresh orange 3 cups steamed fresh green vegetables (such as finely chopped broccoli, green peas ,diced zucchin or any combination) salt to taste Finely sliced scallions for garnish Chopped cashews for garnish, optional Heat the oil in a skillet. Add the onion, garlic and celery and saute over medium heat until all are lightly browned. remove from the heat. Place the cashews in a good processor and process until finely ground. Add the onion mixture from the skillet, the ginger and 1 cup of the water. Process until well pureed. Transfer the mixture into a large soup pot along with the rest of the water, the curry powder or garam masala, and lemon and orange juices. Bring to a simmer, then simmer gently over low heat for 30 minutes. remove from the heat and let stand for 30 minutes to 1 hour. Return to medium heat. add the steamed vegetables and adjust if necessary with more water to achieve a slightly thick consistency. Season to taste with salt, then serve once the soup is heated through. Garnish each serving with a sprinkling of scallion and, if desired, a few chopped cashews. Yummy. Note: I was short on cashews, so I substituted the balance, about 1/4 cup with peanuts. I am thinking next time I try this with walnuts.

Curried Cashew Soup


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keyword: curried
keyword: cashew
ethnicity: indian
recipes for soups
recipes by LeiG
Email Address:
(posted July 21, 1998)

CURRIED CASHEW
SOUP
source :
Vegetarian soups for all seasons by Nava Atlas (1966)
serves 6
1 1/2 tablespoons
canola oil
2 large onions, chopped
3-4 cloves
garlic, minced
1 large
celery stalk, diced
1 cup toasted cashew pieces
1 teaspoon minced fresh ginger
5 cups water, divided
2 teaspoons good quality
curry powder or garam masala, more or less to taste
1 tablespoon
lemon juice
juice of 1 fresh
orange
3 cups steamed fresh
green vegetables (such as finely chopped broccoli, green
peas
,diced zucchin or any combination)
salt to taste
Finely sliced scallions for
garnish
Chopped cashews for
garnish, optional

Heat the oil in a
skillet. Add the onion, garlic and
celery and saute
over medium heat until all are lightly browned. remove from the heat. Place
the cashews in a good processor and process until finely ground. Add the
onion mixture from the skillet, the ginger and 1 cup of the water. Process
until well pureed.
Transfer the mixture into a large
soup
pot along with the rest of the
water, the
curry powder or garam masala, and lemon and orange juices. Bring
to a
simmer, then simmer gently over low heat for 30 minutes. remove from the
heat and let stand for 30 minutes to 1 hour.
Return to medium heat. add the steamed vegetables and
adjust if
necessary with more water to achieve a slightly
thick consistency. Season to
taste with
salt, then serve once the soup is heated through. Garnish each
serving with a sprinkling of
scallion and, if desired, a few chopped cashews.
Yummy.
Note: I was
short on cashews, so I substituted the balance, about 1/4 cup
with peanuts. I am thinking next time I try this with walnuts.



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