Spicy Carrot And Cashew Soup
| 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:
“There’s a limit to God’s patience”
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