Cashew Curry Chowder

Recipe Ingredients

2 tablespoons	30ml	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	45ml	Curry powder
1 1/2 cups	355ml	Chicken or vegetable stock
		Or water
3 cups	711ml	Milk
4 tablespoons	60ml	Potato flour
1/2 cup	118ml	Cream
		Salt
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Roasted cashews - coarsley chopped

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
Undocumented, but from the WWW

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