Creamy Curried Cauliflower Soup

November 14, 2016

 

Serves 4

 

Curry powder and almond milk conspire with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth!

 
Ingredients

1/4 cup                 raw sunflower kernels

3 1/2 cups            unsweetened almond milk, divided

3 tsp                      mild curry powder, divided, more to taste

1 cup                     chopped yellow onion

3 cloves                 garlic, chopped

5 cups                    (about 1 pound) cauliflower florets

 
Method

Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almond milk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.

 

 

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