Curried Cashew and Green Pea Soup Recipe

Name: Curried Cashew and Green Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice milk; 1/2 cup cashew butter; One 12.3-ounce package firm silken tofu; 1 to 2 teaspoons good-quality curry powder; 1/2 teaspoon minced fresh or jarred ginger; 1/2 teaspoon dried dill; 1 medium tomato, diced; 3 cups frozen green peas, steamed; 1 to 2 scallions, green parts only, minced; 1/4 cup minced fresh cilantro; 2 tablespoons lime juice; Salt and freshly ground pepper to taste

Servings: persons

2 cups rice milk
1/2 cup cashew butter
One 12.3-ounce package firm silken tofu
1 to 2 teaspoons good-quality curry powder
1/2 teaspoon minced fresh or jarred ginger
1/2 teaspoon dried dill
1 medium tomato, diced
3 cups frozen green peas, steamed
1 to 2 scallions, green parts only, minced
1/4 cup minced fresh cilantro
2 tablespoons lime juice
Salt and freshly ground pepper to taste

1
Combine 1/2 cup of the rice milk with the cashew butter and tofu in a food processor.
2
Process until smoothly pureed.
3
To serve at room temperature, transfer the puree to a serving container, then stir in the rest of the rice milk and the remaining ingredients.
4
Check the seasoning, then serve.
5
To serve chilled, refrigerate the soup for an hour or so.
6
To serve warm, transfer the puree to a small soup pot.
7
Add the rest of the rice milk and the remaining ingredients, stir together, and heat until just warmed through.
8
Adjust the consistency with a little more rice milk if needed.
9
Check the seasoning and serve.
10
Served warm, theres something about this soup that calls for a hearty grain dish as a partner.
11
I like it with Quinoa with Wild Mushrooms and Mixed Squashes (page 90).
12
A simple green salad completes the meal.
13
As a cool soup, its delicious with Sweet and White Potato Salad with Mixed Greens (page 188).
14
Add a simply prepared cauliflower dish like Sauteed Cauliflower with Sun-Dried Tomatoes and Basil (page 198) if you like.
15
For a nice summer meal, serve with one or two lighter saladsmany of those in Chapter Seven, Salads and Veggies on the Side, work well with this soup.
16
Add some fresh bread or corn on the cob.
17
Calories: 260
18
Total Fat: 13g
19
Protein: 12g
20
Carbohydrates: 27g
21
Fiber: 5g
22
Sodium: 135mg

692

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups rice milk, 1/2 cup cashew butter, One 12.3-ounce package firm silken tofu, 1 to 2 teaspoons good-quality curry powder, and more.

Yes, Curried Cashew and Green Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Cashew and Green Pea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions