Curried Cauliflower Soup

This rich soup is healthy, vegan, and quick to prepare. Delicious if served hot or cold!

This rich soup is healthy, vegan, and quick to prepare. It’s good hot or cold and keeps well if you don’t serve it all at once. I use orange cauliflower when I can find it, for its higher content of beta-carotene than white. Cashew milk makes the soup deliciously creamy. This is a good way to get the anti-inflammatory benefits of turmeric. Garnish each bowl with caramelized onions and bright green cilantro for a beautiful presentation. A True Food Kitchen recipe.

Food as Medicine

Cauliflower, like all cruciferous vegetables, is a powerhouse of health benefits vital for healthy aging, including several potent anti-inflammatory compounds. It’s an excellent source of vitamin K, known to directly modulate the body’s inflammatory response. Additionally, it contains compounds that the body can convert into sulforaphane, supporting blood vessel health and potentially offering other cardiovascular benefits essential for aging gracefully.

1/3 cup raw cashews
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 evaporated cane sugar
1/4 teaspoon ground cinnamon
Salt
Caramelized Onions
1/4 cup chopped cilantro

1. Put the cashews in a blender and blend until finely ground. Add 3/4 cup of water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer, pressing on the solids with the back of a spoon, into a bowl. Set the cashew milk aside until needed.
2. In a large pot, heat the olive oil over low heat. Add the onions and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until 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 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. Ladle into bowls and garnish with the onions and cilantro before serving.

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