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Creamy Cashew Curry Soup + Giveaway!

LPC Logo Creamer of the cropDisclaimer: Thank you to The Little Potato Company for sponsoring this blog post. Recipe, wording, and opinions are, as usual, entirely my own.



You know summer is coming to an end when the nights get longer and the days get shorter. And while I’m sure my neighbours are all cooking furiously on the barbecue trying to catch the last of the sunlight, I’m at home making soup. Peculiar, you say? I think it’s rather genius.


While the barbecuers may have a wonderful meal on the grill, they aren’t necessarily thinking about tomorrow’s lunch. This Creamy Cashew soup is not only delicious on day one, it is just as wonderful on day two and three. I love to pack it in a mason jar and simply reheat in the office microwave. Delicious!

With just a touch of heat, this soup is coincidentally vegan and gluten-free, and intensely full of flavour. The potatoes and cashews add a thickness that is so delicious, you won’t miss the cream! And the turmeric, curry and garlic are comforting and satisfying. Add in some chopped cashews right before serving for a toothsome texture.

As a bonus, I’ve got a giveaway for a month’s supply of potatoes from The Little Potato Company you can win! Open to Canadian (Quebec included) and USA residents, simply follow the directions in the Rafflecopter form below!
a Rafflecopter giveaway


Creamy Cashew Curry Soup
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  • 2 tbsp cooking oil
  • 2 small leeks, sliced
  • 2 cloves of garlic, chopped
  • 1 rib of celery, sliced thinly
  • 1 tbsp fresh ginger, grated or finely diced
  • 2 cups potatoes, cut in 1-inch pieces (I used the dynamic duo pack from my favourite potato brand, The Little Potato Company)
  • 2/3 cup roasted cashews
  • 2 tsp turmeric
  • 1 tsp curry powder
  • 5 cups low-sodium vegetable broth
  • 1 tsp chili oil (optional)
  • 1 tbsp fresh chopped cilantro (optional)


  1. Heat the oil in a large pot over medium-high heat, and add the leeks, garlic, and celery. Cook for about 3 minutes or until translucent, then add the ginger, potatoes, and cashews. Reduce heat to medium and add in the turmeric and curry powder, stirring to coat. Add the broth and chili oil and bring to a gentle simmer (alternatively, you can add everything into the slow cooker).
  2. Cook for about 20 minute or until the potatoes are very tender. Puree using either an immersion blender or a standing blender. Stir in the chopped cilantro, and adjust seasonings if necessary. Garnish with smoked paprika and chopped cashews if desired.


Can be made ahead of time, simply cook entirely and reheat before serving. I recommend adding in the cilantro right before serving.


  • Starla
    That looks so delicious! Perfect right now because I have been sick :( Blah. I would probably do something simple like cut them into cubes and put them in the oven with a little olive oil and some fresh herbs. I love roasted potatoes!
  • Ruya Norton
    I would definitely copy this recipe and make it myself :)
  • Looks great. I am all about the potato salads right now and the little potatoes would be perfect
  • Amanda Orlando
    I'm a big fan of potatoes because of their versatility. I would make potato pizza; white pizza with good olive oil, fresh rosemary, black pepper, and thinly sliced potatoes. Surprisingly, I don't have any mini potato recipes on my site yet!
  • Ayngelina
    I never thought to pair potato with cashew but it looks delicious.
  • sugarlovespices
    These kind of soup are always welcome in our kitchen. Pinned it to make it! Beautiful flavors and colors, and you're right, the next day a soup tastes even better!
  • Rust
    I would make potato soup with cheese and bacon.
  • I would probably make a hearty minestrone ...with lots of potatoes and garden vegetables. Great post! Great photography! Thanks Hilary :)
  • Mairead Rodgers
    Either a nice hearty potato soup or a potato salad. Or I would BBQ them for the last little bit of summer!
  • Samantha @MyKitchenLove
    Hilary this looks amazing! I still remember when you posted it on IG ... beautiful recipe. I love the green curry and potatoes together. Brilliant.
  • Jenniferanne
    RAFFLECOPTER: JENNIFERANNE I would make a broccoli, cheese and potato casserole JenniferAnne74 @
  • Rosie
    I'd love to make a soup with late summer corn and the creamers!
  • manda
    I would like to try the soup or a casserole.
    This is on my soup hit list to make! Looks lovely.
  • Peppers & Pennies
    Soooooo you just put three of my favourite fall meals go-tos in ONE DISH (potatoes, soup and curry). This sounds fantastic! Great work!
  • Annamarie Voss
    I would make some oven roasted potatoes.
  • Judith
    i'd make this soup
  • Crafts onthego
    I want to make garlic mashed potatoes and smashed roasted potatoes - craftyone
  • Marie
    This soup is calling my name! Using cashews is a great way to provide body and a silky texture to a soup without using dairy products. I'm also a sucker for crunchy, flavorful toppings so your recipe definitely inspires me. Bookmarked!
  • What a terrific idea, Hilary! This sounds so filling and nutritious -- and I'm *always* on the hunt for recipes that can double as lunch the next day. Thanks for sharing!
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  • Laura Mueller
    I would love to make bacon cheddar potato soup!
  • Thanks Melissa!
  • The weather is not hinting at fall, but yeah the sun is not out as late. Can I have BBQ and soup? Reminds me of a lamond soup I made, it read adds flavor and thinckens up a soup. Love all the flavors here.
  • Alexandra | Occasionally Eggs
    This soup is such a beautiful colour! It must be so creamy with the cashews and potatoes.
  • I would make homemade chips with the potatoes and add them to a pizza along with caramelized onions, garlic, fresh rosemary, goat cheese, smoked cheddar and kale.
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