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Cashew Soup

A home-style Cashew Soup made with Canola Oil, Water Divided, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 5 cup
• 1 tbsp

Method (preview)

1. 1

   Heat the oil in a skillet.

2. 2

   Add the onion, garlic and celery and saute over medium heat until all are lightly browned. remove from the heat.

3. 3

   Place the cashews in a good processor and process until finely ground.

4. 4

   Add the onion mixture from the skillet, the ginger and 1 cup of the water.

5. 5

   Process until well pureed.

6. 6

   Transfer the mixture into a large soup pot along with the rest of the water, the curry powder or garam masala, and lemon and orange juices.

7. 7

   Bring to a simmer, then simmer gently over low heat for 30 minutes. remove from the heat and let stand for 30 minutes to 1 hour.

8. 8

   Return to medium heat. add the steamed vegetables and adjust if necessary with more water to achieve a slightly thick consistency.

9. 9

   Season to taste with salt, then serve once the soup is heated through.

10. 10

    Garnish each serving with a sprinkling of scallion and, if desired, a few chopped cashews.