Creamy Curried Cauliflower Soup
¼ cup raw sunflower kernels
3½ cups unsweetened plain almond milk, divided
3 teaspoons mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets
Salt and pepper to taste
Heat the oven to 350 degrees. Line a small, shallow baking pan with parchment paper.
In a medium bowl, toss sunflower kernels with 1 teaspoon almond milk and 1 teaspoon curry powder. Spread out in prepared pan and bake, tossing once or twice, until toasted and fragrant, 6-8 minutes. Set aside.
Meanwhile, heat ½ cup almond milk over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning.
Working in batches, purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
Serves four.
Whole Foods Market