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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.