Cashew nuts, when finely ground with added liquid become creamy and consequently add creaminess to soups, dressings and sauces. They’re the only nut I know of that has this quality; nut butters are the closest equivalent.

3 T vegetable oil
3 c sliced, (peeled) carrots
1 1/2 c sliced potatoes
3/4 c chopped onion
2 t ground coriander
salt and pepper, to taste
5 c broth or stock
1 c raw cashews, or 1/2 c cashew butter or other nut butter
fresh chopped herb, for garnish

1. Heat oil in a soup pot over medium heat. Add carrots, potatoes, and onions and sauté for about 8 minutes, or until the onion is transparent. Add the coriander, salt, and pepper and cook, stirring for a couple of minutes. Add the broth or stock, bring to the boil, then reduce heat, cover, and simmer for about 25 minutes, or until the vegetables are very tender.

2. Meanwhile, put the cashews in a small frying pan and dry roast, stirring often, until lightly browned. Or, preheat oven to 325°F and put cashews on a small baking sheet or other oven vessel and roast, stirring once, until lightly browned, about 10 minutes.

3. Remove soup from heat, and working in batches, purée soup in a food processor or blender. Toss in the cashews at some point, blending until all is smooth.

4. Return soup to pot and gently reheat. Serve, garnished with some fresh herb–parsley, cilantro, or dill are nice here.