NORENE GILLETZ’ CURRIED CARROT AND CASHEW SOUP

This scrumptious vegetarian soup will fill you up without filling you out! Jackie Toledano of Netanya, Israel, often makes this soup for her family for Friday night dinners. I love the curried version but Jackie prefers it with fresh dillweed (below). Her children go nuts over it!

1. Heat the oil in a large soup pot on medium high heat. Add the onion, apple, sweet potato, and carrots, and sauté for 5 to 7 minutes or until the vegetables are tender.
2. Add the broth, cashews, salt, and pepper, and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until the vegetables are tender. Remove from heat and cool slightly.
3. Using an immersion blender, purée the soup while still in the pot, or purée in batches in a blender or food processor. If the soup is too thick, add a little extra broth or water. (Milk or soymilk are also good choices.) Stir in the curry powder and chili powder and serve hot. Sprinkle with chopped cashews, if desired.

Keeps 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

DILL CARROT CASHEW SOUP: Instead of curry and chili powder, substitute with 2 Tbsp minced fresh dillweed, adding it at the end of the cooking process.

NUT-FREE VARIATION: Replace cashews with 1 medium turnip or squash, peeled and coarsely chopped.

Chef’s Secrets –

• A-Peeling News! Instead of using raw baby carrots or frozen carrots, use 2 lb (1 kg) regular carrots, peeled and coarsely chopped. (Jackie and I both prefer the lazy method—no peeling or cutting required.)
• Cash in on Cashews: Store cashews in a tightly sealed container in the refrigerator for up to 6 months or freeze them for up to a year. No cashews? Use blanched almonds.