Anti-Inflammatory Meal – Curried Cauliflower Soup

22 Oct



Curried Cauliflower Soup – Recipe by Dr. Andrew Weil

I saw this soup while watching Dr. Oz one day on foods for helping inflammation. I liked all of the ingredients in the soup so I printed out the recipe and had the soup tonight. It was a very tasty and filling soup. The spices are not too overwhelming for those who think curry sounds too spicy. This does have nuts in it for those of you with food allergies you can leave out certain ingredients and use other ingredients in their place. This is the perfect soup for these cold nights and a bonus anti-inflammatory.


From Dr. Oz Web Site:

This recipe from Dr. Andrew Weil encapsulates the philosophy of his cookbook True Food. It’s made with real ingredients that conform to a healthy nutritional philosophy consistent with the best scientific evidence regarding foods that heal. Add a side of cod and basmati rice for a perfect anti-inflammatory meal.



(Makes 10 cups)

1/3 cup raw cashews

3/4 cup water

2 tsp 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 tbsp curry powder

1 tsp ground turmeric

1 tsp ground cumin

1 tsp evaporated cane sugar

1/4 tsp ground cinnamon

1/4 cup chopped fresh cilantro



Put the cashews in a blender and blend until finely ground. Add ¾ cup 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 sauté until golden.

Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.

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. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.

Ladle into bowls and garnish with the caramelized onions and cilantro before serving.





3 Responses to “Anti-Inflammatory Meal – Curried Cauliflower Soup”

  1. tersiaburger October 22, 2012 at 1:45 am #

    Looks divine!

  2. Lymed Out October 22, 2012 at 11:16 am #

    YUMMY! I made cauliflower soup 2 weeks ago and it turned into a disaster. Will try this one!

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