Curried Cauliflower Soup - Dallas News | myFOXdfw.com

Curried Cauliflower Soup

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Curried Cauliflower Soup
From Dr. Andrew Weil - www.drweil.com

1/3 cup raw cashews
2 tsp extra-virgin olive oil
1 medium union, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbs curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
Salt to taste
1/4 cup chopped fresh cilantro


1. Put the cashews in the blender and blend until finely ground. Add 3/4 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.

2. In a large pot, heat the olive oil over low heat. Add the onion and saute until golden. Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover. Bring to a low boil, reduce the heat, and simmer until the 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 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.

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