Curried Cauliflower Soup

​Ingredients:
• 1/3 cup raw cashews
• 2 teaspoons extra-virgin olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 large head cauliflower, cut into 1 inch pieces
• 1 (14oz.) can light coconut milk or non dairy milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon raw cane sugar (optional) I tend to skip this
• 1/4 teaspoon ground cinnamon
• Pink salt, to taste
• 1/4 cup chopped fresh cilantro, parley or scallions for garnish

Put the cashews in a blender with 3/4 cup water and blend for 2 minutes until smooth + creamy.
In a large pot, heat the olive oil over low heat.
Add the onion and saute until golden.
Quickly add the garlic and stir for one minute. 
Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, cinnamon, and salt as needed.
Add enough water to cover. Bring to a boil, reduce the heat and simmer until the cauliflower is tender, about 15 minutes.
Blend the soup with a hand blender (carefully)

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