Andrew Weil's Curried Cauliflower Soup


This powerful anti-inflammatory and antioxidant soup, rich in
cancer-fighting compounds, comes by way of Dr. Andrew Weil, the
pioneer of integrative medicine.

Creamy without dairy, and filled with exotic, bright flavors, Curried
Cauliflower Soup is a real standout for both health and taste.
Serves 4 to 6

Ingredients
Soup
1 T grapeseed or canola oil
1 med onion, peeled and sliced
1 T hot curry powder
1 T sweet curry powder
1 t ground turmeric
kosher salt
1 lg head cauliflower, separated into florets
4 - 6 cups vegetable stock
3/4 c cashews
3/4 c water
1 T light brown sugar
1 c cilantro sprigs, chopped
Onion Rings
1 lg onion, peeled and sliced into rings
2 t extra-virgin olive oil
Kosher salt and freshly-ground black pepper

Instructions
1. Heat the oil in a large pot over medium heat. Add the onion and
cook, stirring, until translucent. Add the curry powders, turmeric,
and salt to taste. Cook for 1 minute. Add the cauliflower and stir to
mix well. Add enough stock to cover the cauliflower; bring to a boil
and simmer for 10 minutes, or until the cauliflower is just tender.

2. Meanwhile, make the onion rings: preheat the oven to 250F. In a
bowl toss together the onion rings and oil. Season with salt and
pepper. Spread the onions on a baking sheet and bake until lightly
browned, moving them about as necessary.

3. Place the cashews in a blender and grind to a fine powder. Add the
water and blend on high speed for 2 minutes.

4. Using an immersion blender or food processor, puree the cauliflower
mixture. Add the cashew mixture and sugar. Add more stock or water if
the soup is too thick. Bring to a simmer and season with more salt, if
needed.

5. Sprinkle the onion rings on top of the soup along with the cilantro
as a garnish.