Creamy Curry Cashew and Cauliflower Soup

INGREDIENTS

• 2 small heads organic cauliflower (or 1 large head)

• 2 cups unsweetened almond milk

• ¾ cup raw cashews (preferably soaked for 1 hour)

• 1 cup filtered water

• 1 small sweet onion, about ½ cup

• 2 tablespoons miso paste

• 1 tablespoon maple syrup (sugar free use stevia)

• 1 tablespoon coconut oil

• 1 tablespoon hot curry seasoning (sweet, hot, mild depending on how you like it)

• 1 teaspoon Garam masala (spice blend, optional)

• 1 teaspoon ground turmeric

• 1 juice of orange (or lemon)

• ¼ teaspoon cinnamon

• 1 glove garlic

• ¼ teaspoon of salt, to taste

• ground black pepper

INSTRUCTIONS

1. Preheat oven at 350 degrees F

2. Roast cauliflower for 30 minutes or until golden brown and soft.

3. In a pan, sauté onions with coconut oil and all the spices/herbs (curry, turmeric, salt, pepper, garlic, cinnamon).

4. Pour all ingredients including roasted cauliflower into a high speed blender, food processor, or you can use an emersion blender (in a large pot).

5. Blend until thick and creamy.

6. Reheat on stove until warm/hot.

7. Garnish with fresh cilantro, basil, or rosemary.

8. Enjoy!