Sometimes, when I see whole turmeric root at the market, I like to grab a handful to see what I can create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my latest turmeric root adventure! Be sure to use a Vitamix or other high powered blender to get the most awesome taste explosion and creamy texture ever! You’ll want to keep this recipe handy for cold nights in front of the fireplace. (scroll down for interactive, printable recipe card, grocery list and more!)
cashew cream of turmeric cauliflower soup
1 tbsp. virgin coconut oil or your favorite high heat oil 1 onion,
peeled and roughly chopped 2 stalks celery, roughly chopped 2 medium carrots,
roughly chopped 1/4 cup fresh turmeric root, chopped (no peeling necessary) 1
tsp. cumin 1 tsp. chile powder 1/2 tsp. dried ginger (or 1 tsp. fresh) 4
cloves garlic, roughly chopped 1 head cauliflower, stem
removed, florets broken into medium pieces 6 cups vegetable broth 1 cup raw
cashew pieces 2 cups coconut milk (refrigerated kind; or any plant-based
milk) Note: You can use the canned coconut milk and make it more rich but
that bumps up the calories consideraby 1 tsp. or more sea salt 3-5 turns of
pepper mill 1 lime, juiced Fresh arugula or watercress (optional garnish)
You don’t need to be meticulous with the way you
cut the vegetables for this recipe, since it is going to be puréed in the
end. Heat oil in a medium-large soup pot over medium heat. Add the onion,
celery and carrots and sauté until the vegetables become slightly cooked and
aromatic. Add the turmeric and all the spices but the garlic, and stir into
the vegetables, allowing the spices to cook a little, also becoming aromatic.
Add the garlic and cauliflower, give it all a quick stir, then add the
vegetable broth. Bring to a boil, lower to simmer, and let simmer for about
20-30 minutes, until all the vegetables are soft and well cooked. Remove from
heat and add the cashew pieces and the milk. Working in batches, blend
the soup in a Vitamix, being careful by starting the mixer on very low so the
hot soup doesn’t create combustion. Raise to high speed and blend until the
soup is smooth and creamy.
Return to the stove, and warm again, adding salt, pepper and lime juice. Keep in mind that if your broth is salted you may not need a lot of added salt. Use your taste buds and discretion to decide how much salt to add. Serve immediately with a handful of arugula leaves or watercress on top of the soup, for added garnish and bitter green benefits. Or, enjoy as is in a soup mug. This soup is also great cold for a quick, healthful lunch or snack on the go.
Cooking Demo Video for Cashew Cream of Turmeric Cauliflower Soup:
Cashew Cream of Turmeric Cauliflower Soup
Ingredients
- 1 tbsp. virgin coconut oil or your favorite high heat oil
- 1 each onion peeled and roughly chopped
- 2 stalks celery roughly chopped
- 2 each medium carrots roughly chopped
- 1/4 cup fresh turmeric root chopped (no peeling necessary)
- 1 tsp. cumin
- 1 tsp. chile powder
- 1/2 tsp. dried ginger
- 4 cloves garlic roughly chopped
- 1 each head cauliflower stem removed, florets broken into medium pieces
- 6 cups vegetable broth
- 1 cup raw cashew pieces
- 2 cups coconut milk refrigerated kind instead of canned; or any plant-based milk. Note: You can use the canned coconut milk and make it more rich but that bumps up the calories consideraby
- 1 tsp. sea salt or more to taste
- 1 lime juiced
- Pepper to taste
- optional garnish: Fresh arugula or watercress
Instructions
- You don't need to be meticulous with the way you cut the vegetables for this recipe, since it is going to be puréed in the end.
- Heat oil in a medium-large soup pot over medium heat. Add the onion, celery and carrots and sauté until the vegetables become slightly cooked and aromatic.
- Add the turmeric and all the spices but the garlic, and stir into the vegetables, allowing the spices to cook a little, also becoming aromatic.
- Add the garlic and cauliflower, give it all a quick stir, then add the vegetable broth.
- Bring to a boil, lower to simmer, and let simmer for about 20-30 minutes, until all the vegetables are soft and well cooked.
- Remove from heat and add the cashew pieces and the milk.
- Working in batches, blend the soup in a Vitamix, being careful by starting the mixer on very low so the hot soup doesn't create combustion. Raise to high speed and blend until the soup is smooth and creamy.
- Return to the stove, and warm again, adding salt, pepper and lime juice. Keep in mind that if your broth is salted you may not need a lot of added salt. Use your taste buds and discretion to decide how much salt to add.
- Serve immediately with a handful of arugula leaves or watercress on top of the soup, for added garnish and bitter green benefits. Or, enjoy as is in a soup mug. This soup is also great cold for a quick, healthful lunch or snack on the go.
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