Roasted Cauliflower Soup With Curried Cashew Cream (Vegan/Gluten
- 1 head cauliflower, cut into small pieces
- 3 garlic cloves, crushed
- 1 yellow onion, chopped
- 1 yukon gold potato, peeled and 1/4 diced
- 2 tablespoons olive oil
- salt and pepper
- 3 cups vegetable broth
- 1 12 cups non-dairy milk substitute
- 2 tablespoons fresh chives, for garnish
- 34 raw cashews
- 1 12 tablespoons curry powder
- 14 teaspoon salt
- 12 cup non-dairy milk substitute, warmed
- Preheat oven to 425.
- In large oiled baken pan, combine cauliflower, garlic, onion and potato.
- Drizzle with olive oil and season with salt and pepper to taste.
- Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
- Transfer roasted veggies to a large pot, add broth and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer soup to blender or food processor in batches and blend til smooth.
- Or use a handheld blender in the pot.
- Return soup to pot if necessary and stir in non-dairy milk.
- Season with salt and pepper to taste.
- Simmer 10 minutes longer.
- To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives.
- Serve Hot.
- Cashew Creme.
- In a blender, process cashews to a fine powder.
- Add curry powder, salt and non-dairy milk and blend until smooth.
cauliflower, garlic, yellow onion, gold potato, olive oil, salt, vegetable broth, nondairy, fresh chives, cashews, curry powder, salt, nondairy milk substitute
Taken from www.food.com/recipe/roasted-cauliflower-soup-with-curried-cashew-cream-vegan-gluten-445871 (may not work)