Cashew Curry Chowder

[Guest guest]

Cashew Curry Chowder

 

2 tablespoons safflower oil

3 celery stalks, diced

1 onion, diced

2 carrots, diced

1 russet potato, peeled, diced

1 white rose or yellow finn potato, peeled, diced

2 garlic cloves, minced

3 tablespoons curry powder

1 1/2 cups vegetable stock or water

3 cups milk

4 tablespoons potato flour

1/2 cup cream

salt

freshly-ground black pepper to taste

1 cup roasted cashews, coarsley chopped

 

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 and milk. 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.

Makes 4 servings.