Spicy carrot and cashew soup
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.