Curried Cauliflower Soup with Cashew Nut and Coconut Milk

With a change in season soon approaching, nourishing broths and soups provide the necessary comfort food that we often seek to warm our bodies (and souls) and belly's.  Following the great tasting Roasted Cauliflower Soup I attempted and loved in November last year, and looking at ways of improving it with a curry flavour spin to it, I adapted two recipes I came across on the cooking network recipe website.  The infusion of the herbs, spices, coconut oil, cashew nut and coconut milk provided a decadent blend of flavours to produce a rich tasting gluten, sugar-free soup. Roasted and slightly bruised cumin seeds impart a tantalizing flavor to any meal.  There are optional extras in the recipe for those seeking the spicy curry flavour which I recommend for inclusion to produce a hearty rich-tasting and chilli-hot soup for those who enjoy a bit of spice in their meals - you could very well omit them.


Ingredients

1/2 cup raw cashew nuts
1 tblsp coconut oil
1 medium sized cauliflower broken into small florets, stalks removed
330ml coconut milk (recipe for home made) or 1 can store bought sugar and stabilizer free
1 medium onion, chopped
2 hot thai green chillies (optional)
curry leaves (optional)
1/2 tsp cumin seeds
2 tblsp masala or chilli powder, gluten and stabilizer free
1/2-1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala (optional)
Salt to taste
1/3 cup chopped fresh coriander for garnishing

Here's How

• Add the cashew nuts to a blender, blend till a powder-like consistency has been reached
• Pour in 3/4 cup water and blend for 2 minutes
• Strain in a fine wire mesh sieve, (a nut bag works just as well) using a spoon to assist in releasing the cashew nut milk.  Retain the milk and discard the pulp

• In a large pot heat the coconut oil.  Add cumin seeds, onions, chilli and curry leaves and sauté until onions are soft and translucent

• Add powdered spices, braising for a few seconds, and cauliflower and mix well till the cauliflower is well coated with the with the oil and spice mix

• Now add in the cashew nut and coconut milk and add enough boiling water to cover the cauliflower.  Bring to a gentle boil

• Reduce the stove-top heat and simmer until cauliflower is tender (15-20 minutes)

• Blend until smooth or leave chunky if preferred.  Garnish with fresh coriander sprigs and serve