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CURRIED CARROT AND CASHEW SOUP 1 tablespoon olive oil 1. Heat oil in large soup pot on medium-high heat. Add onion, apple, sweet potato, and carrots and sauté until tender, 5 to 7 minutes. 2. Add broth, cashews, salt and pepper and bring to a boil. Reduce heat to low and simmer, partially covered, until tender, 30 minutes. Remove from heat and cool slightly. 3. Using an immersion blender, purée soup, or purée in batches in blender or food processor. If too thick, add broth or water (milk or soymilk are also good choices). Stir in curry powder and chili powder and serve hot. Sprinkle with chopped cashews, if desired. 6 to 8 servings. Norene's
Healthy Kitchen - Eat Your Way to Good Health Published
by: Whitecap Books (www.gourmania.com) |
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