Curry Cashew Cauliflower Soup

Adapted from https://nutritionstripped.com/curry-cashew-cauliflower-soup/

Servings: 6

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

Substitute soy and/or fish sauce for the miso paste