Dr Andrew Weil’s Curried Cauliflower Soup Recipe
Full of antioxidants and a “True Foods” creation, Dr Andrew Weil gives us his recipe for curried cauliflower soup. He said it includes foods from all five categories on his anti-inflammatory diet.
Dr Oz: Andrew Weil’s Curried Cauliflower Soup Ingredients
- 1/3 cup raw cashews
- 3/4 cup water
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 large head cauliflower, cut into 1-inch pieces
- 1 14-oz can light coconut milk
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp evaporated can sugar
- 1/4 tsp ground cinnamon
- 1/4 cup chopped fresh cilantro
Dr Andrew Weil’s Curried Cauliflower Soup Directions
In a blender, ground the cashews finely. As 3/4 cup water and blend for 2 minutes. Pour that mixture through a fine mesh strainer and press of the solids with the back of a spoon. Discard the solids and keep the juice.
In a large pot, heat your olive oil on low. Add the onion and saute until golden. Then, add the cauliflower, coconut milk, strained cashew milk, curry, turmeric, cumin, sugar, cinnamon, and salt to taste. Add enough water to cover.
Bring this to a boil and reduce the heat. Let it simmer until your cauliflower is tender, about 10 minutes. Let this cool for 20 minutes and pour the soup in a blender. On low, blend the soup until smooth. If you’re using an immersion blender, you don’t have to wait for this to cool.
You can reheat the soup is you want to serve hot. You can serve it hot or cold, and garnish with caramelized onions and cilantro before serving.