Serves 6
Cashews make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature. This recipe is from Nava Atlas, author of numerous cookbooks and editor of the popular web site VegKitchen.com.
Gluten
Free
Soy Free
1 1/2 tablespoons neutral-flavored vegetable oil
2 large onions, chopped
3 to 4 cloves garlic, minced
1 large celery stalk, diced
1 cup cashew butter
2 teaspoons minced fresh ginger, or to taste
2 teaspoons good-quality curry powder, more or less to taste
1 teaspoon ground cumin
Pinch of nutmeg
1 tablespoon lemon juice, or more to taste
1/2 cup orange juice, preferably fresh
3 cups steamed fresh green vegetables (such as finely chopped broccoli, green peas, diced zucchini, cut green beans, or any combination)
Salt and ground pepper to taste
Thinly sliced scallions for garnish
Chopped cashews for garnish, optional
Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until all are lightly browned. Transfer to a food processor with 1 cup water and process until smoothly pureed, then transfer to the soup pot. Or, simply add 1 cup water to the pot and process with an immersion blender until pureed.
Add 3 cups water and bring to a rapid simmer. Whisk in the cashew butter, about 1/3 cup at a time. Stir in the ginger, curry powder, cumin, nutmeg, lemon juice, and orange juice. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
Stir in the steamed vegetables. The soup should have a slightly thick consistency. If the soup is too thick, add a bit more water. Season with salt and pepper, then serve. Garnish each serving with a sprinkling of scallion and, if desired, a few chopped cashews.