Soup - Curried Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/3 cup raw cashews3/4 cup water1 T extra virgin olive oil1 large onion, diced1 large head cauliflower, cut into 1-inch pieces1 14-oz can coconut milk (can use light coconut milk if desired)1 tbsp curry powder2 tsp ground turmeric2 tsp ground cumin1/4 tsp ground cinnamonSalt
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, 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 to 20 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.
Serving Size: makes 8 to 10 one cup servings
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, 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 to 20 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.
Serving Size: makes 8 to 10 one cup servings
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 60.8 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.0 g
- Protein: 3.9 g
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