Curried Cauliflower Soup
- Number of Servings: 20
Ingredients
3 T canola oil4 medium onions, sliced3 T curry powder1 T garam masala1 T turmeric3 heads cauliflower, separated into florets14-18 cups veggie broth2.25 cups cashews2.25 cups water1/4 cup brown sugar
Heat oil in large stock pot. Saute onions until translucent. Add the spices and saute another minute. Add cauliflower and stir to coat. Pour broth in until the cauliflower is just covered.
Bring to a boil. Boil 10 minutes, then lower the heat and keep at a high simmer until the cauliflower is tender.
Meanwhile, grind the cashews to a fine powder in a blender or food processor. Add the water and blend or process for 2 minutes.
When the cauliflower is tender, puree the contents of the stock pot. Add the cashew milk and brown sugar, stir, and add salt to taste.
This is a tripling of the original recipe, and makes 20 1-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user FOURINFALL.
Bring to a boil. Boil 10 minutes, then lower the heat and keep at a high simmer until the cauliflower is tender.
Meanwhile, grind the cashews to a fine powder in a blender or food processor. Add the water and blend or process for 2 minutes.
When the cauliflower is tender, puree the contents of the stock pot. Add the cashew milk and brown sugar, stir, and add salt to taste.
This is a tripling of the original recipe, and makes 20 1-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user FOURINFALL.
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 144.4 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.2 g
- Protein: 4.5 g
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