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CATEGORY CUISINE TAG YIELD
Meats, Dairy Jewish 1 Servings

INGREDIENTS

2 lb Peeled carrots, cut into 1"
chunks
1 Onion, cut into 1" chunks
8 oz Cashews, up to 12
2 c Chicken stock
1 c Heavy cream
2 oz Margarine
1 T Curry powder
1 t Cinnamon
1 t Chinese five spice

INSTRUCTIONS

1997    
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,

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1860
Calories From Fat: 1258
Total Fat: 142.7g
Cholesterol: 340.5mg
Sodium: 1947mg
Potassium: 3936.8mg
Carbohydrates: 130.8g
Fiber: 31.4g
Sugar: 57.4g
Protein: 28.5g


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