Cauliflower-and-Cashew Soup with Apple

• 1 head of cauliflower (2 1/4 pounds), bottom trimmed and leaves removed
• 1 medium onion, chopped
• 1 small Pink Lady applepeeled, cored and chopped
• 1/2 cup raw cashews
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne
• Salt
• 1 cup plain unsweetened almond milk
• Chopped roasted cashews, for garnish

1. Chop the cauliflower into large pieces, including the stem.
2. In a large pot, combine all of the ingredients except the salt, almond milk and garnish.
3. Add enough water to cover the vegetables, season with salt and bring to a boil.
4. Simmer over low heat until the cauliflower is very tender, about 30 minutes.
5. Let cool slightly.
6. Working in batches, puree the soup in a blender until smooth.
7. Transfer to a clean pot and stir in the almond milk.
8. Rewarm over moderate heat, adding more water or almond milk for a thinner consistency, if desired.
9. Season the soup with salt, garnish with chopped cashews and serve.

cauliflower, onion, cashews, fresh ginger, ground cinnamon, ground cardamom, cayenne, salt, milk, cashews

Taken from www.foodandwine.com/recipes/cauliflower-and-cashew-soup-apple (may not work)