Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cashew soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cashew Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Cashew Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

Cashew-Cauliflower Soup. this link is to an external site that may or may not meet accessibility guidelines. Sweet carrots, buttery cashews and spicy ginger blend to deliver an exotic soup that gets its creamy texture from rich coconut milk. Delicious warmed, it's also a great soup served cold.

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

The ingredients needed to make Cashew Soup:

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

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Instructions 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.

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. 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. This pumpkin cashew soup recipe is full of healthy fats, vitamin A and vitamin C!

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