No soup for you! (Seinfeld reference anyone?) I’m only kidding, you can have all the soup you want of course, especially with this soup recipe. Last week we talked all about the almighty cruciferous vegetable, cauliflower. Today, I’m sharing another one of my favorite recipes using cauliflower, Curry Cashew Cauliflower Soup. This soup combines many flavors ranging from hot, spicy, and bold from the curry and turmeric, sweet and nutty flavor of the cashews, with a hint of brightness from the citrus. The final result is a delicious thick and creamy soup with complex flavors, and without the use of any dairy, cream, gluten, and the like.
What exactly is curry? Curry is simply a dish containing spices and herbs, with fish, shellfish, meat/poultry, vegetables, or can be vegetarian; thees can be a “wet” or “dry” texture. Curry powder is a generic term for a spice blend containing ingredients such as turmeric, cumin, coriander, paprika, mustard seeds, cinnamon, red/black papper, red chili, hot peppers, ginger, clove, cardamom, bay leaf, and fenugreek; in no specific ratio, recipe nor does it have to contain all of the above ingredients. The curry spice blends are more of a Western culture approach, as the Eastern cultures typically will make curries “on the spot” with not only taste preferences in mind, but may also be influenced by family culture, family tastes, tradition, religious views, and of course variations by region.
Curry dishes are a great representation of the classic sweet and savory combination. The sweet spices found in most curry dishes such as cinnamon, cardamom, and clove pair well with the more savory spices such as turmeric, cumin, coriander, and bay leaf. The level of heat a curry will be is the result of how much/little red, black pepper or ginger is involved. Obviously the hotter curries will contain larger amounts of red chilies or red pepper/peppers, whereas the mild curry dishes may contain more ginger and black pepper.
This is the precise reason I love curry so much, they’re are so many different types, flavor profiles ranging from sweet to hot, variations of heat, and depths of flavor. What’s also beautiful about playing with curries in the kitchen, is it can be built upon, layer by layer simply by adding more curry powder and even mixing several different curry spice blends together. Traditionally, curries are made in this way by adding specific herbs and spices at varying times throghout the cooking process.
Not only is this a unique and scrumptious soup, but it’s also loaded with nutrition especially in the form of antioxidants from the wonderfully powerful curry and turmeric spices (more on the specifics of these later) and the cauliflower. In a nutshell, this soup contains high amounts of antioxidants, anti inflammatory compounds, vitamin C, vitamin B (B1, B6), vitamin K, iron, zinc, selenium, manganese, copper, magnesium, phosphorus, fiber, protein, and healthy fats.
I typically will store this in an air tight tupper ware container in the refrigerator for up to a week, honestly it never lasts that long when I make it, it’s just too good!
Tips when making
- Optional } to roast 1 head and leave 1 head of cauliflower raw, but I love the depth of flavor roasting creates.
- Thickness } You may add in as little or as much liquid in the form of water or almond milk as you like; the more, the thinner the soup; the less, the thicker the soup.
- Curry blends } choose curry powders that will appeal to your tastes. They’re a variety of spice blends out there from sweet, mild, medium, hot, extra hot, Chinese Curry, African Curry, and Malaysian Curry.
- All of the spices used in this recipe are found in your local grocery store, even more discounted if you have a favorite local International market.
- Cashews } create a nice thick, creamy, and sweet texture/flavor profile to this soup. If you’re allergic or cashews simply aren’t your cup-o-tea, then replace with another nut/seed (walnuts, almonds, etc.).
Curry Cashew Cauliflower Soup
A creamy curry cauliflower soup with powerful antioxidants and unique flavors.
Author: McKel Hill, MS, RD, LDN
Recipe type: soup
- 2 small heads organic cauliflower (or 1 large head)
- 1 small sweet onion
- ¾ cup raw cashews (soaked for at least 1 hour)
- 1 cup unsweetened almond milk
- 1 cup filtered water
- 2 Tbs. miso paste
- 1 Tbs. hot curry seasoning (sweet, hot, mild depending on how you like it)
- 1 tsp. Garam masala (spice blend, optional)
- 1 tsp. ground turmeric
- 1 juice of orange (or lemon if you don’t have an orange)
- ¼ tsp. stevia (or 1 serving size), you may also use 1 Tbs. local honey
- ¼ tsp. cinnamon (to taste)
- 1 glove garlic
- ¼ tsp. of salt (to taste)
- ground black pepper
- Preheat oven at 400 degrees
- Roast 1 small head of cauliflower for at least 20 minutes or until golden brown, (keep the other cauliflower head raw).
- In a pan, sauté onions with coconut oil and all the spices/herbs (curry, turmeric, salt, pepper, garlic, cinnamon).
- Cut both the roasted head and raw head of cauliflower into chunks.
- Transfer the sauteed onion and spices into the blender, food processor, or emersion blender.
- Pour all remaining ingredients (filtered water, almond milk, citrus, etc.) into a high speed blender, food processor, or you can use an emersion blender (in a large pot).
- Blend until thick and creamy.
- Reheat on stove until warm/hot.
- Garnish with fresh cilantro, basil, or rosemary.
Have you tried curry before? What’s your favorite way to have curry? Share below!
Now go get CURRY-ed away making soup!