Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

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