15 ml vegetable oil 1 tbsp
1 onion, chopped
125 ml cashews, roasted & unsalted 1/2 cup
30 ml indian curry paste 2 tbsp
1 large potato, peeled & diced
1 L cauliflower florets 4 cup
salt & pepper to taste
1 L chicken broth or vegetable stock 4 cup
15 ml liquid honey 1 tbsp
125 ml whole milk, warmed 1/2 cup
15 ml lime juice, freshly squeezed 1 tbsp
cashews, toasted & chopped
In a large saucepan, heat oil over medium heat. Saute onion for about 5 minutes or until softened. Add cashews and curry paste. Cook, stirring, for about 15 seconds. Stir in potato, cauliflower, salt and pepper to taste, broth and honey. Increase heat to high and bring to boil. Reduce heat and simmer for about 15 minutes or until vegetables are tender.
Using immersion blender, puree soup until smooth. Gradually stir in milk. Over low heat, stir constantly, until steaming. Do not let boil. Just before serving, stir in lime juice. Serve, garnished with chopped cashews.
Serves: 4