Curried Cauliflower Soup (DrWeil) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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as seen on Dr.Oz 11/12/12 suggested served with cod and basmati Ingredients:
1/3 cup raw cashews |
3/4 cup water |
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 ground cumin |
1 teaspoon natural cane sugar |
1/4 teaspoon ground cinnamon |
1/4 cup fresh cilantro, chopped |
1/2 teaspoon salt |
Directions:
1. Put the cashews in a blender and blend until finely ground. Add 3/4 cup water and blend for 2 minutes.
2. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
3. In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
4. Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
5. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
6. 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.
7. Ladle into bowls and garnish with the caramelized onions and cilantro before serving.
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