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Creamy Cauliflower Curry Soup
Warm and comforting soup
Prep Time: 00:10
Cook Time: 00:20
1 1/4 c cashew milk (follow the link for the recipe-takes 3 minutes to make) or you can use store-bought cashew milk
1 head of cauliflower, chopped into 2- inch chunks
1 potato, peeled and diced
4 - 5 cloves garlic (or more if you desire)
1 onion, diced
1 can coconut milk
2 tbsp curry powder
1 tbsp red curry powder (optional)
2 tsp ground turmeric
1 tsp ground cumin
1 tsp sea salt
1In large pot heat olive oil, then place in the garlic and onions, saute on low until golden brown.
2Add remaining ingredients and enough filtered water just to cover.
3Cook on med/low for about 15 minutes until the cauliflower and potatoes are tender.
4If you have an immersion blender (pictured) you can puree the soup right in the pan, otherwise, you can use your blender, but you probably should let the soup cool just a bit.
How much you blend is a matter of preference. Some like theirs with a very smooth bisque texture, but I like mine to have a bit of heft to it, so I leave some of the veggies in chunks, but it's up to you and that's the beauty of homemade soup! I've eaten this soup cold and it's just as delicious.
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