Easiest Way to Cook Tasty Cashew Soup

Cashew Soup. Taste and season soup again if needed. Serve soup topped with toasted cauliflower-buckwheat I didn't have any cashews so instead used chickpeas, which were half blended with the soup & half. But this creamy cauliflower soup happens to be vegan and has a secret to make it rich and smooth: Cashews!

Red Lentil Cashew Soup with Curry Toasted Cashews. The thing about all those holiday treats is that at first, you're totally. This soup is so bright and golden you might think it has an infusion of turmeric. You can cook Cashew Soup using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cashew Soup

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

They make this cashew carrot ginger soup so thick and smooth you would never know there isn't dairy in here. This cashew tomato soup has hippie roots — it is based on a recipe found in The Tassajara Recipe Book, but its rich and spicy creaminess makes it a favorite for modern palates as well. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over. Add cashews and soaking liquid to a blender and pulse until smooth, then add the tomato mixture and basil and pulse until everything.

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..

Fresh ingredients and silky cashew cream make this soup better than any cream of broccoli soup. I've been wanting to make this creamy broccoli soup since last winter. I discovered a similar soup at. This pumpkin cashew soup recipe is full of healthy fats, vitamin A and vitamin C! It's easy to make, fast, delicious and a favorite!

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