Roasted Cauliflower Soup with Curried Cashew Cream

Name: Roasted Cauliflower Soup with Curried Cashew Cream
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 head cauliflower; 3 garlic cloves; 1 yellow onion; 1 yukon gold potato; 2 tbsp olive oil; salt and pepper; 3 cup vegetable broth; 1.5 cup non-dairy milk substitute; 2 tbsp fresh chives; 0.75 raw cashews; 1.5 tbsp curry powder; 0.25 tsp salt; 0.5 cup non-dairy milk substitute

A South Asian soup of cauliflower, potato and non-dairy milk substitute, seasoned with curry powder and roasted in the oven. Finish with chives.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
Preheat oven to 425. In large oiled baken pan, combine cauliflower, garlic, onion and potato.
2
Drizzle with olive oil and season with salt and pepper to taste. Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
30 min
3
Transfer roasted veggies to a large pot, add broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
10 min
4
Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
5
Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
6
Simmer 10 minutes longer. To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
10 min
7
Cashew Creme. In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.