Haylie Pomroy's Recipe for Cashew Soup

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  • 1 tablespoon coconut oil
  • 1 chicken breast, cut into 1/2-inch pieces
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, cut into small cubes
  • 2 jalapeños, seeded and minced
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • 4 cups chicken broth
  • 3/4 cup cashew butter
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 cup chopped fresh tomato
  • 3 cups baby spinach
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup raw cashews, crushed or whole


  1. In a medium skillet, melt the coconut oil over medium-high heat. Add the chicken and saute until it is browned, about 5 minutes. Add the onion and bell pepper. Saute for 5 minutes more. Add the jalapeños, ginger, garlic, coriander, and cumin. Cook for 3 minutes, stirring to coat the vegetables with the spices. Remove the skillet from the heat.
  2. In a large soup pot or Dutch oven, bring the broth to a simmer over medium-high heat. Add the cashew butter and whisk until it is fully melted into the broth, about 3 minutes. Add the sweet potato and tomato. Simmer for 20 minutes more. Stir in the spinach and cilantro, then remove from the heat. Season with the salt and black pepper.
  3. Divide the soup among six bowls. Divide the cashews among the bowls, sprinkling them on top of the soup, and serve.

Recipe courtesy of Haylie Pomroy