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Soup: Curried Cashew Soup




Source of Recipe


Vegetarian Soups For All Seasons by Nava Atlas (1966)


List of Ingredients




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 zucchini or any combination)
salt to taste
Finely sliced scallions for garnish
Chopped cashews for garnish, optional



Recipe



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.

SERVES 6