Creamy Curried Chicken Soup

A friend at work told me his partner has been making creamy soups using pureed cashews. No one in my house has any dairy intolerance but I thought it would be interesting to try this. It took me a few days to come up with the right flavor combinations. I saw a few recipes for Squash soups with cashews, but I have to admit that I’m not a big squash soup fan.

I love Indian food and one of my favorite dishes is Chicken Korma which includes cashews, chicken, garlic and a few other ingredients. This seemed like the perfect thing to try as a soup with the cashew puree.

I decided that the mellow garlic flavor of roasted garlic would be a good compliment to the cashews too. So allow me to present:

Creamy Curried Chicken Soup
2 chicken breasts, chopped and sautéed
1 bulb of garlic, separated into cloves and roasted in 2 TBSP of olive oil
1/2 onion, chopped
1 tsp or more curry powder
2 quarts broth
2/3 cup pureed cashews
3 potatoes, chopped
2 cups steamed cauliflower florets

1. Place the garlic (unpeeled) in an oven safe dish covered with foil and bake for 30 minutes at 375.
2. Saute the chicken and onions on medium heat until chicken is done.
3. Add curry and stir well.
4. Puree the cashews in a little bit of broth – maybe 1/4 cup until smooth.
5. Pour broth into a slow cooker. Add cashew puree and stir until incorporated.
6. When garlic is done, carefully push roasted garlic out of the peel and puree it too. You can add a bit of the broth if you don’t have anything tiny to puree in. Add it to the slow cooker with the broth and pureed cashews.
7. Add the chicken and onions to the broth. Cook on low for 5-6 hours.
8. Add the chopped potatoes and cook for another hour.
9. Serve over steamed cauliflower.

I didn’t go crazy with the curry in this soup. I would have liked more, but I wanted to make it mild enough for everyone in my house to enjoy. Feel free to add more curry or some sort of chili or even cayenne pepper. You can also add a bit of ginger. If the soup is too thin for you, you can add more cashews. I decided that, rather than add more cashews, I would add the potatoes and cauliflower.

From what I can see online, many people who favor a Paleo diet like to use pureed cashews in place of dairy. The soup did have a nice creamy flavor. I’ll definitely explore more ways to use pureed cashews in future recipes. Let me know what you think of this! It would be very easy to turn into a vegan vegetable curry soup by using a vegetable broth and skipping the chicken.

Enjoy!

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