Andrew Weil’s Curried Cauliflower Soup

This powerful anti-inflammatory and antioxidant soup, rich in cancer-fighting compounds, comes by way of Dr. Andrew Weil, the pioneer of integrative medicine.

Creamy without dairy, and filled with exotic, bright flavors, Curried Cauliflower Soup is a real standout for both health and taste.

INGREDIENTS

Soup

1 tablespoon grapeseed or canola oil
1 medium onion, peeled and sliced
1 tablespoon hot curry powder
1 tablespoon sweet curry powder
1 teaspoon ground turmeric
Kosher salt
1 large head cauliflower, separated into florets
4 – 6 cups vegetable stock
3/4 cup cashews
3/4 cup water
1 tablespoon light brown sugar
1 cup cilantro sprigs, chopped

Onion Rings

1 large onion, peeled and sliced into rings
2 teaspoons extra-virgin olive oil
Kosher salt and freshly-ground black pepper

1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, until translucent. Add the curry powders, turmeric, and salt to taste. Cook for 1 minute. Add the cauliflower and stir to mix well. Add enough stock to cover the cauliflower; bring to a boil and simmer for 10 minutes, or until the cauliflower is just tender.

2. Meanwhile, make the onion rings: preheat the oven to 250F. In a bowl toss together the onion rings and oil. Season with salt and pepper. Spread the onions on a baking sheet and bake until lightly browned, moving them about as necessary.

3. Place the cashews in a blender and grind to a fine powder. Add the water and blend on high speed for 2 minutes.

4. Using an immersion blender or food processor, puree the cauliflower mixture. Add the cashew mixture and sugar. Add more stock or water if the soup is too thick. Bring to a simmer and season with more salt, if needed.

5. Sprinkle the onion rings on top of the soup along with the cilantro as a garnish.

Serves 4 to 6.

Adapted from In Great Taste, by Evelyn H. Lauder (Rodale Press, 2006). Copyright (c) 2006 by Evelyn H. Lauder. Reprinted by permission of Rodale Press.
Adapted from In Great Taste, by Evelyn H. Lauder (Rodale Press, 2006).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Penny C.

9:57PM PDT on Apr 3, 2012

Dont like Weil but like his soup!

send a green star

Linda J.

9:49PM PDT on Apr 3, 2012

Yum

Sandi C.

6:41AM PDT on Apr 3, 2012

GONNA GIVE IT A TRY!

NO ANY FW to me R.

6:39AM PDT on Apr 3, 2012

Yummy again:)) Thank you!

Michele W.

7:34AM PST on Feb 26, 2012

Thank you

KS G.

1:38AM PST on Feb 26, 2012

Thanks for the article.

Jennifer C.

5:33PM PST on Dec 13, 2011

Yummy! Love this great recipe. Thanks.

Kristen R.

5:50AM PST on Feb 27, 2010

I have some leftover cauliflower...might make this later today!

Raana F.

11:44AM PST on Jan 28, 2010

we use sunflower oil, hope its okay. Am going to try this out over the weekend. Sounds good. Instead of using curry powder,since I come from the Asian part of the world where we cook our food with spices and not bottled varieties..forgive me but I will use our combo ..I am sure it will still be divine. Never thought of ever cooking cauliflower this way.Thanx a mil ! We cook cauliflower in so many different ways, maybe one day if I know how I will add a few of our recipes.

Jane H.

11:32AM PST on Jan 26, 2010

this makes me really grateful that I love cauliflower. I'll print out the recipe and try it!