Cashew Soup
Cashew Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cashew soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cashew Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Cashew Soup is something that I have loved my whole life.

This soup is loaded with flavor, fiber and protein. How would you rate Cauliflower-Cashew Soup with Crispy Buckwheat? Be the first to rate & review! But this creamy cauliflower soup happens to be vegan and has a secret to make it rich and smooth: Cashews!

To get started with this 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. Make ready 3 large ribs celery, 1/2 inch slice
  3. Prepare 1/2 large onion, rough chop
  4. Prepare 1 medium russet potato, peeled, 2 inch cubes
  5. Prepare 3 clove garlic, crushed
  6. Get 2 inch section peeled ginger root, finely grated
  7. Take 3 tbsp olive oil
  8. Prepare 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. Make ready 2 tbsp flour
  12. Prepare 1 cup half and half

Creamy Cashew Pumpkin Soup, you are ALL THE THINGS I love about soup in one bowl! Blended cashews lend this soup it's smooth, creamy texture. When you taste this soup, you won't believe. This vegan cashew carrot soup is the perfect blend of cashews, carrot, coconut, and ginger.

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.

When you taste this soup, you won't believe. 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. It's easy to make, fast, delicious and a favorite! Try it today!" This soup is so bright and golden you might think it has an infusion of turmeric.

So that’s going to wrap it up with this special food cashew soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!