Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cashew soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cashew-Cauliflower Soup. this link is to an external site that may or may not meet accessibility guidelines. 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 recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Cashew Soup is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have cashew soup using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cashew Soup:
- Get 2 large carrots, peeled, cut in 1-2 inch sections
- Make ready 3 large ribs celery, 1/2 inch slice
- Get 1/2 large onion, rough chop
- Get 1 medium russet potato, peeled, 2 inch cubes
- Get 3 clove garlic, crushed
- Take 2 inch section peeled ginger root, finely grated
- Prepare 3 tbsp olive oil
- Get 1 several shakes of red pepper flakes
- Make ready 4 cup chicken stock/broth, regular salt
- Take 1/2 cup cashews, roasted, salted
- Make ready 2 tbsp flour
- Take 1 cup half and half
I've been wanting to make this creamy broccoli soup since last winter. 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.
Instructions to make Cashew Soup:
- 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.
- Add the garlic and ginger and cook for 1-2 minutes more.
- Add the stock and bring to a boil. Reduce heat to simmer and cover for 40 minutes.
- Meanwhile grind the cashews with the flour in a clean coffee grinder until very fine.
- When the vegetables/soup is tender, remove from heat to cool until safe to handle.
- Puree with a blender or immersion blender until quite smooth.
- Return pureed soup to stove, adding the nuts and half and half. Gently heat to serve. Do not boil.
- 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.
You've got some vegetables, protein-packed red lentils and Silk. A delicious, creamy Roast Cashew Soup recipe from Trinity's book Angelicious. This pumpkin cashew soup recipe is full of healthy fats, vitamin A and vitamin C! 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..
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