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.
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
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
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).