Creamy Curried Cauliflower Soup
I didn’t grow up eating anything curried, so when I started trying these amazing and versatile flavors it was so exciting to me. The spices are so beautiful and vibrant, each one different from the last. Curry truly takes your tastebuds on a heaven-sent journey.
To be honest, when I first test tasted this soup, I had to grab another spoon and “try” it again, it was that good.
Also, this was one of the most healing and satisfying soups I have come across in a while. The fat in the cashews had me feelin’ satiated for hours.
Creamy, filling, super grounding. Boom. That’s it.
Creamy Curried Cauliflower Soup
Author: Consciously Coastal
prep time: 15 | cook time: 45 min- 1 hr | Servings: 8-10
Ingredients:
- 1 cauliflower, florets only
- 2 c dairy- free milk
- 1 c water
- 1 c raw cashews
- 1 sweet onion, chopped
- 2 tbs miso paste
- 1 tbs coconut oil
- 1 tbs paprika
- 1 tbs red thai curry paste
- 1 tbs curry powder
- 1 tbs onion salt
- 1 tsp Garam masala
- ½ tsp coriander
- ½ tsp ground turmeric
- 1 orange, juiced
- ¼ tsp cinnamon
- 3 large garlic cloves, smashed
- Salt to taste
- Ground black pepper
Instructions:
- Preheat oven at 350 degrees F.
- Place cauliflower on a sheet tray lined with parchment paper, Roast for about 30 minutes- until golden in color.
- In a medium sized pot, simmer onions in coconut oil until translucent, then and all the spices/herbs (curry, turmeric, salt, pepper, garlic, cinnamon) and allow to cook on medium- low heat until they form a paste, this will take a few minutes- around 10-15. You might have to add some of the water into it little by little to help the paste- that’s okay!
- Once the paste is formed, stir in your cashews and allow them to tint in color, they should become yellow.
- Pour all ingredients including roasted cauliflower into a high speed blender and blend until thick and creamy. I garnished with curried cashews, cilantro, and hot seeds, but the sky is the limit.