Ingredients
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup salted roasted cashews (4 1/2 ounces)
- 1 tablespoon tomato paste
- 1/4 teaspoon cayenne, or to taste
- 3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
- Garnish: fresh cilantro; cashews
Directions
- Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute. Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute. Season soup with salt.
