Creamy Curried Cauliflower Soup

1/4 cup raw sunflower kernels
3 1/2 cups unsweetened almondmilk*, divided
3 teaspoons mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets

Method

Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almondmilk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat 1/2 cup almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.



Number of Servings: 4

Recipe submitted by SparkPeople user SUSAN1019.