Cashew Soup (gingered)

Garrison Wayne


Creamed soups are perfect if you are serving an evening meal that features several courses. This soup is sure to get noticed for it's originality and distinctive flavor. The soup has a delicate balance and is not too rich with cream, as many creamed soup are. You can make this soup a day ahead and gently heat the next day....or you could serve it cold if you wish. I adore this soup. It has an attractive color and an alluring aroma. I recommend that this soup could be offered at most any fine meal. I want to try it next time with some lump meat crab sprigged on top! Yum!!!


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 2 large
    carrots, peeled, cut in 1-2 inch sections
  • 3 large
    ribs celery, 1/2 inch slice
  • 1/2 large
    onion, rough chop
  • 1 medium
    russet potato, peeled, 1-2 inch cubes
  • 3 clove
    garlic, crushed
  • 1
    2 inch piece of ginger, peeled, finely grated
  • 3 Tbsp
    olive oil
  • 3-4
    shakes red pepper flakes
  • 4 c
    chicken stock, regular salt
  • 1/2 c
    cashews, salted
  • 2 Tbsp
  • 1 c
    half and half

How to Make Cashew Soup (gingered)


  1. In a large pot, heat the olive oil with the pepper flakes. When hot, add the carrots, celery, and onion. Saute/cook for 4-5 minutes. The onions will be clear.
  2. Add the garlic and ginger and saute for 1-2 minutes more.
  3. Add the stock/broth and bring to a boil. Reduce heat and cover to cook for 40 minutes.
  4. Meanwhile, grind the cashews in a clean coffee grinder with the 2 Tbsp flour. Grind to a fine grind. Set aside.
  5. When the vegetables/soup are done/tender, remove from heat and cool until a safe temp to handle is reached. When cool enough, puree the soup with an immersion blender or a blender. Get the soup as smooth as possible.
  6. Return soup to the pot and add the cashews and half and half. Heat gently until hot. Do not boil.
  7. Serve in small bowls. A rice and sesame cracker is a nice compliment to this soup. Serves 8 (3/4 cup) servrings

Printable Recipe Card

About Cashew Soup (gingered)

Show 3 Comments & Reviews

15 Recipes for a Scaled Back Fourth of July Barbecue

15 Recipes for a Scaled Back Fourth of July Barbecue

Fourth of July may look a little different this year but it’s still our patriotic duty to enjoy delicious food. These scrumptious recipes are made with readily available ingredients and leftovers are just as good. Start with some Strawberry Salsa served with pita chips (tasty on top of chicken too). Grill Chipotle Lime Chicken and […]

10 Tips for Cooking With Kids

10 Tips for Cooking With Kids

With camps canceled, not all pools are opening (or with limited capacity), and fewer playdates than usual, keeping kids occupied can be challenging. To keep them from asking what’s to eat, get them in the kitchen. Cooking teaches math skills, lets kids learn how food gets to the table, and creates valuable memories. But… depending […]

17 Refreshing Recipes with Mint

17 Refreshing Recipes with Mint

Have an abundance of mint in your garden? These mint-tastic recipes are the answer! Bursting with fresh mint leaves, these refreshing summer dinner recipes are sure to be a hit. From grilled goodies to fresh salads to yummy vegetarian options, mint works with them all! Not only are they easy to make on a hot […]