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.