Curry Cashew Cauliflower Soup

Ingredients

• 2 small heads cauliflower (or 1 large head)
• 2 cups almond milk
• 1¾ cup raw cashews (preferably soaked for 1 hour)
• 1 cup filtered water
• 1 small sweet onion, about 1/2 cup
• 2 tablespoons miso paste
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil
• 1 tablespoon curry seasoning (sweet, hot, mild depending on how you like it)
• 1 teaspoon Garam masala (spice blend, optional)
• 1 teaspoon ground turmeric
• 1 juice of orange (or lemon)
• 1¼ teaspoon cinnamon
• 1 glove garlic
• 1¼ teaspoon of salt, to taste
• ground black pepper

Steps

1. Preheat oven at 350 degrees F

2. Roast cauliflower for 30 minutes or until golden brown and soft.

3. In a pan, sauté onions with coconut oil and all the spices/herbs (curry, turmeric, salt, pepper, garlic, cinnamon).

4. Pour all ingredients including roasted cauliflower into a high speed blender, food processor, or you can use an emersion blender (in a large pot).

5. Blend until thick and creamy.

6. Reheat on stove until warm/hot.

7. Garnish with fresh cilantro, basil, or rosemary.

8. Enjoy!

Notes