Recipe: Yummy Cashew Soup

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But this creamy cauliflower soup happens to be vegan and has a secret to make it rich and smooth: Cashews! Whether you are vegan or not, it's hard not to love this ingenious kitchen trick. Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently. You can cook Cashew Soup using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cashew Soup

1. You need 2 large of carrots, peeled, cut in 1-2 inch sections.
2. You need 3 large of ribs celery, 1/2 inch slice.
3. Prepare 1/2 large of onion, rough chop.
4. You need 1 medium of russet potato, peeled, 2 inch cubes.
5. It's 3 clove of garlic, crushed.
6. You need 2 of inch section peeled ginger root, finely grated.
7. You need 3 tbsp of olive oil.
8. Prepare 1 of several shakes of red pepper flakes.
9. It's 4 cup of chicken stock/broth, regular salt.
10. It's 1/2 cup of cashews, roasted, salted.
11. It's 2 tbsp of flour.
12. Prepare 1 cup of half and half.

Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. The Best Cream Of Cashew Soup Recipes on Yummly Ginger Carrot Cream Soup, Cream Of Sweet Potato And Lemon Zest Soup With Rosemary Croutons, Broccoli Cream Soup Instructions.

Cashew Soup instructions

1. In a large pot, heat the olive oil with the red pepper flakes. Add the carrots, celery, and onions. Saute/cook for 4-5 minutes stirring often. the onion will be clear..
2. Add the garlic and ginger and cook for 1-2 minutes more..
3. Add the stock and bring to a boil. Reduce heat to simmer and cover for 40 minutes..
4. Meanwhile grind the cashews with the flour in a clean coffee grinder until very fine..
5. When the vegetables/soup is tender, remove from heat to cool until safe to handle..
6. Puree with a blender or immersion blender until quite smooth..
7. Return pureed soup to stove, adding the nuts and half and half. Gently heat to serve. Do not boil..
8. A sesame, rice type cracker is a nice compliment to this soup. Makes 8 (3/4 cup) servings.....the perfect starter portion. You can serve this soup cold, if you wish. It can be made a day ahead..

It's impossible to please everyone, but this soup goes a long way towards universal satisfaction and joy. Made with ground cashews instead of cream and kicked up with an array of savory herbs and spices, it is the perfect thing to serve. Adding cashews to a puréed soup adds richness and body, and it bumps up the protein, giving you some more lasting energy. Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until.