Spicy Carrot and Cashew Soup Recipe

Free Recipe Spicy Carrot and Cashew Soup

Recipe Type: Free Recipes

Recipe Preparation: simmer

Cooking Ingredients for Spicy Carrot and Cashew Soup Recipe

2 lb Peeled carrots, cut into 1
-chunks
1 lg Onion, cut into 1 chunks
8 oz Cashews (up to 12)
2 c Chicken stock
1 c Heavy cream
2 oz Margarine
1 tb Curry powder
1 ts Cinnamon
1 ts Chinese five spice

Spicy Carrot and Cashew Soup Preparation

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@smartlink.net> on Feb 04, 1997.

Cooking Temperature:

Recipe Serves: 1

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