Easiest Way to Make Cashew Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cashew soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. This vegan cashew carrot soup is the perfect blend of cashews, carrot, coconut, and ginger. It's rich and creamy but dairy-free, oil-free and made with healthy, whole-food ingredients.

Cashew Soup is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Cashew Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have cashew soup using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Cashew Soup:

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

This soup is so bright and golden you might think it has an infusion of turmeric. They make this cashew carrot ginger soup so thick and smooth you would never know there isn't dairy in here. 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.

Instructions

Steps to make Cashew Soup:

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.

I discovered a similar soup at. This Red Lentil Cashew Soup fits the bill. It's filling and cozy and it's made with ingredients other than frosting, chocolate and sprinkles. You've got some vegetables, protein-packed red lentils and Silk. This pumpkin cashew soup recipe is full of healthy fats, vitamin A and vitamin C!

So that is going to wrap this up with this special food cashew soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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