Cashew Curry Chowder Recipe

Free Recipe Cashew Curry Chowder

Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Cashew Curry Chowder Recipe

2 tb Safflower Oil
3 Stalks Celery, diced
1 Onion, diced
2 Carrots, diced
1 Russet Potato, peeled and
Diced
1 White Rose or Yellow Finn
Potato, peeled and diced
2 Cloves Garlic, minced
3 tb Curry Powder
1-1/2 c Chicken or Vegetable Stock,
Or
3 c Water and
3 c Milk
4 tb Potato Flour
1/2 c Cream
Salt
Ground Pepper
1 c Roasted Cashews, coarsley
Chopped

Cashew Curry Chowder Preparation

Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until onions are soft. Stir in potatoes and garlic. Add curry powder and saute for a minute. Stir in stock. Bring to a boil, lower heat and simmer until all vegetables are soft. Combine potato flour with a little of the soup liquid to make a runny paste. Stir enough into the soup to thicken it. Stir in cream and heat through. Season with salt and pepper to taste. Serve, adding a generous helping of cashews to each bowl. Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat: 35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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