Curried Cashew Soup

Heat the oil in a skillet. Add the onion, garlic and celery. Saute over medium heat until all are lightly browned. Remove from the heat.

Place the cashews in a good processor and process until finely ground. Add the onion mixture from the skillet, the ginger and 1 cup of the water. Process until well pureed.

Transfer the mixture into a large soup pot along with the rest of the water, the curry powder or garam masala, and lemon and orange juices. Bring to a simmer, then simmer gently over low heat for 30 minutes. Remove from the heat and let stand for 30 minutes to 1 hour.

Return to medium heat. Add the steamed vegetables and adjust if necessary with more water to achieve a slightly thick consistency. Season to taste with salt.

Serve once the soup is heated through. Garnish each serving with a sprinkling of scallion and, if desired, a few chopped cashews.