Cashew Soup

A simple yet elegant soup. Original and distinctive.


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


  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) servingsthe perfect starter portion You can serve this soup cold if you wish It can be made a day ahead

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