Curried Cashew-Vegetable Soup Recipe

Name: Curried Cashew-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the oil in a soup pot.
2
Add the onions, garlic, and celery and saute over medium-low heat until all are lightly browned.
3
Transfer to a food processor with 1 cup of the water and process until smoothly pureed, then transfer back to the soup pot.
4
Or add 1 cup of the water to the soup pot and process with an immersion blender until pureed.
5
Add the remaining 3 cups water and bring to a rapid simmer.
6
Whisk in the cashew butter, about 1/3 cup at a time.
7
Stir in the ginger, curry powder, cumin, nutmeg, lemon juice, and orange juice.
8
Return to a rapid simmer, then lower the heat.
9
Cover and simmer gently for 15 minutes.
10
Stir in the steamed vegetables.
11
If the soup is too thick, add enough water to give the soup a slightly thick consistency.
12
Season with salt and pepper, then serve.
13
Garnish each serving with a sprinkling of scallions and, if desired, a few chopped cashews.
14
Per serving:
15
Calories: 228
16
Total fat: 21g
17
Protein: 9g
18
Fiber: 4g
19
Carbohydrate: 20g
20
Cholesterol: 0mg
21
Sodium: 29mg

614

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 2 large onions, chopped, 3 to 4 cloves garlic, minced, 1 large celery stalk, diced, and more.

Yes, Curried Cashew-Vegetable 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-Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions