Roasted Cauliflower Soup With Curried Cashew Cream (vegan/gluten

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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 1/2 cups non-dairy milk substitute
• 2 tablespoons fresh chives, for garnish
• 3/4 raw cashews
• 1 1/2 tablespoons curry powder
• 1/4 teaspoon salt
• 1/2 cup non-dairy milk substitute, warmed

Recipe

• 1 preheat oven to 425.
• 2 in large oiled baken pan, combine cauliflower, garlic, onion and potato.
• 3 drizzle with olive oil and season with salt and pepper to taste.
• 4 roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
• 5 transfer roasted veggies to a large pot, add broth and bring to a boil.
• 6 reduce heat to low and simmer for 10 minutes.
• 7 transfer soup to blender or food processor in batches and blend til smooth. or use a handheld blender in the pot.
• 8 return soup to pot if necessary and stir in non-dairy milk. season with salt and pepper to taste.
• 9 simmer 10 minutes longer.
• 10 to serve: ladle into bowls, spoon a swirl of curried cashew creme into the center of each bowl, then sprinkle with chives. serve hot.
• 11 cashew creme.
• 12 in a blender, process cashews to a fine powder. add curry powder, salt and non-dairy milk and blend until smooth.