Roasted Cauliflower Soup with Curried Cashew Créme

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Roasted Cauliflower Soup

Author: Ariel Ouellette Peacock

This soup is simple, vegan, and delicious! The curried cashew crème really makes this soup seem special even though it is a super simple soup to make.

Ingredients

• 1 head cauliflower, chopped into small pieces
• 3 garlic cloves, minced
• 1 yellow onion, minced
• 1 Yukon gold potato, diced
• 2 tbsp olive oil
• salt and pepper to taste
• 3 cups vegetable broth
• 1 ½ c non-dairy milk (I used unsweetened soymilk)

For Curried Cashew Crème

• ¾ cup unsalted raw cashews
• 1 ½ tbsp curry powder
• ½ tsp salt
• ½ cup warmed non-dairy milk

Instructions

1. Pre-heat oven to 450ºF
2. Combine cauliflower, garlic, onion, and potato in an oiled baking pan
3. Drizzle with olive oil, salt and pepper
4. Roast about 30 minutes and stir halfway
5. Add roasted vegetables to a large pot with broth and bring to boil, then simmer for about 10 minutes
6. Blend soup until smooth and simmer 10 more minutes then add milk

For Curried Cashew Crème

1. Blend cashews into a fine powder
2. Add curry, salt, and non-dairy milk

Notes:

Serve soup with the curried cashew crème and enjoy!