Curried Cauliflower Soup

Recipe from anti-inflamatory diet. Recipe from Dr. Andrew Weil's book True Food

1/3 C. raw cashews
3/4 C. water
2 tsp. EVOO (extra virgin olive oil)
1 medium onion diced
1 large head cauliflower, cut into 1- inch pieces
1 14 oz. can light coconut milk
2 TBS. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. cane sugar
1/4 tsp. ground cinnamon
1/4 C. chopped fresh cilantro
Salt

Put the cashews into a blender and blend until finely ground. Add 3/4 C water and blend for 2 minutes. Pour the cashew mixture through a fine mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.

In a large pot, heat the olive oil over low heat. Add the onion and saute until golden. Add the rest of the ingredients and stir. Add enough water to cover the ingredients.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

Blend the soup with an immersion blender until the desired consistency is reached. Can also be put into a blender to puree. Make sure and cool soup first.
Put into bowls and garnish with caramelized onions and cilantro before serving.

*We served it as a soup, but we enjoyed it more as a curry dish. We added chicken, and served it over rice. We added a few nuts for some crunch on top. You could also add additional vegetables.