Soups
- Beef and Oat Soup
- Beth’s Cream of Carrot Ginger Soup
- Butternut Squash Bisque
- Caribbean Avocado Soup
- Carrot and Coriander Soup
- Carrot and Ginger Soup
- Coconut Curry Red Lentil Soup
- Creamy Cauliflower Parmesan Soup
- Creamy Mushroom Turmeric Miso Soup
- Curried Butternut Squash Bisque
- Curried Cauliflower Soup
- Dashi By Vic
- Egyptian Spinach Soup
- Ginger Turmeric Tomato Veggie Soup
- Miso Soup 101
- Mulligatawny Soup with Chicken
- Mushroom Kale Miso Oat Groat Soup
- Red Pepper and Tomato Soup
- Roast Chicken Soup
- Spinach Soup
- Sweet Potato Carrot Spinach Soup
- Vegan Italian Bean and Kale (or Spinach) Soup
Soups
- Beef and Oat Soup
- Beth’s Cream of Carrot Ginger Soup
- Butternut Squash Bisque
- Caribbean Avocado Soup
- Carrot and Coriander Soup
- Carrot and Ginger Soup
- Coconut Curry Red Lentil Soup
- Creamy Cauliflower Parmesan Soup
- Creamy Mushroom Turmeric Miso Soup
- Curried Butternut Squash Bisque
- Curried Cauliflower Soup
- Dashi By Vic
- Egyptian Spinach Soup
- Ginger Turmeric Tomato Veggie Soup
- Miso Soup 101
- Mulligatawny Soup with Chicken
- Mushroom Kale Miso Oat Groat Soup
- Red Pepper and Tomato Soup
- Roast Chicken Soup
- Spinach Soup
- Sweet Potato Carrot Spinach Soup
- Vegan Italian Bean and Kale (or Spinach) Soup
Curried Cauliflower Soup
Ingredients:
- ⅓ cup raw cashews
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 large head cauliflower, cut into 1-inch pieces
- 1 (14 ounce) can light coconut milk
- 1 tbsp curry powder
- 1 tsp ground turmeric
- ¼ tsp ground cinnamon
- pinch of salt
- ¼ cup chopped cilantro
Directions:
- Put the cashews in a blender and blend until finely ground. Add 3/4 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.
- 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, innamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until 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 garnish with the onions and cilantro before serving.
Source: True Food Kitchen (http://www.drweil.com/drw/u/RCP02388/Curried-Cauliflower-Soup.html)