Spicy carrot and cashew soup

Yield: 1 Servings

Measure Ingredient
2 pounds Peeled carrots, cut into 1\" chunks
1 large Onion, cut into 1\" chunks
8 ounces Cashews (up to 12)
2 cups Chicken stock
1 cup Heavy cream
2 ounces Margarine
1 tablespoon Curry powder
1 teaspoon Cinnamon
1 teaspoon Chinese five spice

I went to a conference at USC, where they served KILLER soup. They knew we'd love it, so they passed out the recipe. Hope you like it! Sweat onion in margarine in a large stock pot until onion is translucent.

Add carrots, spices, cashews, and enough stock to cover veggies. Simmer until carrots are squishable with a fork (there should be very little liquid left at this point). Pour into a blender and puree. Add cream to correct consistency. Return to pot, reheat, and correct flavor with spices, if necessary

Posted to JEWISH-FOOD digest V97 #039 by Mimi & JB Hiller <hiller@...> on Feb 04, 1997.

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