Curried Cauliflower Soup
  • ⅓ cup raw cashews
  • ¾ cup water
  • 2 tsp extra virgin olive oil
  • 1 medium onion
  • 1 large head cauliflower, cut into 1-inch pieces
  • 1 14-oz can light coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp cane sugar
  • ¼ tsp ground cinnamon
  • ¼ cup chopped fresh cilantro
  • salt and pepper to taste
  1. Put the cashews in a blender or food processor and blend until finely ground. Add ¾ cup of water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer, pressing on the solids with the back of a spoon, into a bowl. Set the cashew milk aside until needed.
  2. In a large pot, heat the olive oil over low heat. Add the onions and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.
  3. Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot. Ladle into bowls and garnish with cilantro before serving.
I soaked the cashews in water overnight, then drained them and added fresh water to the food processor. This makes a creamy cashew milk that doesn't have to be poured through a strainer. Just make sure you blend it for at least 5 minutes. I roasted my cauliflower in the oven until tender, instead of simmering it. Then when I put it in the soup pot, I added a cup or so of water. I sautéed 5 cloves of garlic with the onion, because, well, I add garlic to everything. I skipped the added tsp of sugar. My immersion blender was having a hard time blending the chunks of cauliflower, so I let the soup cool and then put it in my food processor. After blending the soup, I threw in a can of garbanzo beans for added fiber and protein.
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