Curried Cashew And Green Pea Soup Recipes

CASHEW AND GREEN PEAS CURRY

Steps:

• Heat oil in a pan.
• Add mustard seeds and allow to crackle.
• Add curry leaves and saute for a few brief seconds.
• Add all the remaining ingredients.
• Cook for 15 minutes.
• Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.

CURRIED CASHEW AND GREEN PEA SOUP

Steps:

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

CURRIED PEA SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat.
• Add 1 onion and sauté until tender, about 10 minutes.
• Add curry and stir 30 seconds.
• Add 4 cups broth and peas and bring to boil.
• Reduce heat; simmer until peas are very tender, about 15 minutes.
• Season with salt and pepper.
• Puree in blender in batches.
• Thin with more broth if desired.
• Mix yogurt, cilantro and red onion in small bowl.
• Cover; chill up to 2 hours.
• Rewarm soup, stirring often.
• Serve with dollop of yogurt mixture.