Curried Cauliflower Soup Makes 10 cups (4-6 servings)
This healthy, creamy soup is easy to make and filling and flavorful. A great way to get the anti-inflammatory benefit of turmeric!
1/3 cup raw cashews
2 teaspoons extra-virgin olive oil
1 medium onion, diced
1 clove garlic, minced
1 large head cauliflower, cut into 1 inch pieces
1 (14oz.) can coconut milk (can be light)
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon evaporated cane sugar
1/4 teaspoon ground cinammon
caramelized onions (optional)
1/4 cup chopped fresh cilantro (optional)
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to just cover the cauliflower. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
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 optionally garnish with the caramelized onions and cilantro before serving. You can try other garnishes like toasted pepitas.
Nutritional info per serving: Calories 236, Fat 15 grams, Saturated Fat 6.5grams
(56% of calories from fat), Protein 6.7 grams, Carbohydrate 19.8 grams, Fiber 5.3 grams