Andrew Weil's Curried Cauliflower Soup (Relieves Body Inflamation)

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"This soup was made on the Dr.Oz show, it's supposed to me a miracle soup to relieve body inflamation among other things, I have't tryed it yet but plan on making it very soon and may even make it on a regular basis. Recipe from coobook, True Food by Andrew Weil M.D. -- this makes about 10 one cup servings"

Original recipe yields 10 servings


  • Serving Size: 1 (77 g)
  • Calories 36.8
  • Total Fat - 1.6 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 2.5 mg
  • Sodium - 35.5 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.7 g
  • Protein - 0.9 g
  • Calcium - 14.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step 1

Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.

Step 2

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.

Step 3

In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.

Step 4

Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt and pepper 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.

Step 5

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.

Tips & Variations

No special items needed.