Curried Cauliflower Soup (drweil)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/3 cup raw cashews
• 3/4 cup water
• 2 teaspoons extra virgin olive oil
• 1 medium onion, diced
• 1 large head cauliflower, cut into 1-inch pieces
• 1 (14 ounce) can light coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon natural cane sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt

Recipe

• 1 put the cashews in a blender and blend until finely ground. add ¾ cup water and blend for 2 minutes.
• 2 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.
• 3 in a large pot, heat the olive oil over low heat. add the onion and sauté until golden.
• 4 add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. add enough water to cover.
• 5 bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
• 6 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.
• 7 ladle into bowls and garnish with the caramelized onions and cilantro before serving.