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
2 inch piece of ginger, peeled, finely grated
3 Tbsp
olive oil
shakes red pepper flakes
4 c
chicken stock, regular salt
1/2 c
cashews, salted
2 Tbsp
1 c
half and half


1In 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.
2Add the garlic and ginger and saute for 1-2 minutes more.
3Add the stock/broth and bring to a boil. Reduce heat and cover to cook for 40 minutes.
4Meanwhile, grind the cashews in a clean coffee grinder with the 2 Tbsp flour. Grind to a fine grind. Set aside.
5When 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.
6Return soup to the pot and add the cashews and half and half. Heat gently until hot. Do not boil.
7Serve in small bowls. A rice and sesame cracker is a nice compliment to this soup. Serves 8 (3/4 cup) servrings

About this Recipe