Serves: 4
Total Calories: 345
1. Place the cashews and milk in a microwave-safe bowl and cook on high 3 minutes. Remove from the microwave and set aside to soak and soften, 10 minutes.
2. Heat the oil in a large saucepan over medium-high heat, add the scallions and garlic and cook, stirring, until barely golden, about 2 minutes. Add the broth and simmer, about 5 minutes.
3. In a food processor, process together the cashews, milk, and corn to make a coarse purée. Transfer to the pan with the broth. Rinse the processor with the 1 cup water and add to the soup. Mix in the rest of the ingredients (except the cilantro) and simmer another 10 minutes to blend the flavors. Transfer to a serving bowl, garnish with the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cashew Corn Soup in Chicken Broth recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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