Cashew butter makes an offbeat, rich-tasting soup base. This luscious soup is good hot or at room temperature.

　　

Ingredients

6 to 8 servings

　　1 1/2 tablespoons olive oil

　　2 large onions, chopped

　　3 to 4 cloves garlic, minced

　　1 large celery stalk, diced

　　4 cups water

　　1 cup cashew butter

　　2 teaspoons minced fresh ginger, or to taste

　　2 teaspoons good-quality curry powder, more or less to taste

　　1 teaspoon ground cumin

　　Pinch of ground nutmeg

　　1 tablespoon lemon juice, or more to taste

　　1/2 cup orange juice, preferably fresh

　　3 cups steamed fresh green vegetables (such as finely chopped broccoli, green peas, diced zucchini, cut green beans, or any combination)

　　Salt and freshly ground pepper to taste

　　Thinly sliced scallions for garnish

　　Chopped cashews for garnish, optional

　　

Step 1

Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until all are lightly browned. Transfer to a food processor with 1 cup of the water and process until smoothly pureed, then transfer back to the soup pot. Or add 1 cup of the water to the soup pot and process with an immersion blender until pureed.

　　

Step 2

Add the remaining 3 cups water and bring to a rapid simmer. Whisk in the cashew butter, about 1/3 cup at a time.

　　

Step 3

Stir in the ginger, curry powder, cumin, nutmeg, lemon juice, and orange juice. Return to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.

　　

Step 4

Stir in the steamed vegetables. If the soup is too thick, add enough water to give the soup a slightly thick consistency. Season with salt and pepper, then serve. Garnish each serving with a sprinkling of scallions and, if desired, a few chopped cashews.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 228

　　

Step 7

Total fat: 21g

　　

Step 8

Protein: 9g

　　

Step 9

Fiber: 4g

　　

Step 10

Carbohydrate: 20g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 29mg

　　Vegan Soups and Hearty Stews for All Seasons