Cashew Curry Chowder

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Washington Post

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Ingredients

2 tablespoons nut or safflower oil

3 stalks celery, diced

1 onion, diced

2 carrots, diced

1 russet potato, peeled and diced

1 white rose or yellow Finn potato, peeled and diced

2 cloves garlic, minced

2 to 3 tablespoons favorite curry powder

1 1/2 quarts (6 cups) low-sodium chicken or vegetable broth (may substitute 3 cups water and 3 cups milk)

2 to 4 tablespoons potato flour

1/2 cup heavy (whipping) cream

Salt

Freshly ground black pepper

1 cup roasted cashews, coarsely chopped

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