Title: Cashew curry chowder
 Categories: Soups, Kooknet
      Yield: 4 Servings
 
      2 tb Safflower Oil
      3    Stalks Celery, diced
      1    Onion, diced
      2    Carrots, diced
      1    Russet Potato, peeled and
           Diced
      1    White Rose or Yellow Finn
           Potato, peeled and diced
      2    Cloves Garlic, minced
      3 tb Curry Powder
  1 1/2 c  Chicken or Vegetable Stock,
           Or
      3 c  Water and
      3 c  Milk
      4 tb Potato Flour
    1/2 c  Cream
           Salt
           Ground Pepper
      1 c  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. 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.
  
  Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat:
  35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g.