Go Back
+ servings

Dr Weil Curried Cauliflower Soup

No ratings yet
Print Pin Add to Collection
Course: Soup
4 -6/10 cups
Calories: 237kcal
Author: Dr. Andrew Weil's True Food Cookbook


  • 1/3 cup raw cashews
  • 3/4 cup filtered water
  • 2 teaspoons extra virgin olive oil
  • 1 medium onion diced
  • 1 large head cauliflower cut into 1-inch pieces
  • One 14-ounce can light coconut milk OR 14 ounces unsweetened coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon evaporated cane sugar
  • 1/4 teaspoon ground cinnamon
  • Salt
  • 2 cups Caramelized onions 3 cups onions cooked down with 1 tablespoon expeller pressed canola oil or oil of choice
  • 1/4 cup chopped cilantro


  • Put the cashews and 3/4 cup of water in blender.
  • For Blendtec: Press the WHOLE JUICE button.
  • For Vitamix: Start on speed 1, turn machine on and slowly increase to speed 10 then to high. Blend for 1 minute.
  • Set the cashew milk aside until needed.
  • In a large pot, heat the olive oil over low heat. Add the onions and saute until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.
  • Pour the soup into the blender (may have to do 2 batches). For both Vitamix and Blendtec, Start on speed 1 and increase to SPEED 5, blend until the soup is smooth, approximately 30 seconds.
  • Ladle into bowls and garnish with the onions and cilantro before serving.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


Serving: 1g | Calories: 237kcal | Protein: 6.7g | Fat: 15.4g | Saturated Fat: 6.7g | Fiber: 5.3g