06 Mar Roasted Cauliflower Cashew Soup

I think about food. A lot. Recently, I had this idea for a roasted cauliflower soup that lasted for several days, and I just couldn’t wait to experiment! I simply love the flavour transformation that occurs with roasting vegetables. There’s a richness and complexity of flavour that makes the extra time worthwhile. I knew, too, that I wanted to add a dairy-free creaminess to the mix. Cashews are perfect for this. Since they require a little soaking, it’s helpful to do a little advance planning if you wish to tackle this soup. It you’re under a time crunch, you could also forgo soaking the cashews as they can still blend up quite well. However, it makes them a little tougher to digest. I actually made this soup in stages. Home for a lunch break, I got the cashews soaking, roasted the cauliflower and garlic, and sautéed the onions. Then, when I got home later that evening, it was a matter of warming and blending everything together. There’s something soul satisfying about homemade soup. Yum on every level. I hope you enjoy this.

Roasted Cauliflower Cashew Soup

1 head cauliflower – cut into florets (approximately 8 cups)
2 tablespoons coconut oil – divided
2 garlic cloves – peeled, whole
1 onion – chopped (approx 1 1/2 cups)
1 cup cashews – soaked for 3+ hours
2 teaspoons good curry
1 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon fresh ginger – minced
4 cups vegetable broth
1 can organic, full-fat coconut milk