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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425. | 2. In large oiled baken pan, combine cauliflower, garlic, onion and potato. | 3. Drizzle with olive oil and season with salt and pepper to taste. | 4. Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through. | 5. Transfer roasted veggies to a large pot, add broth and bring to a boil. | 6. Reduce heat to low and simmer for 10 minutes. | 7. Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot. | 8. Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste. | 9. Simmer 10 minutes longer. | 10. To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot. | 11. Cashew Creme. | 12. In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		cut	26.75	5.3179	2.0544	0.2996
garlic clove	3		crushed	-	-	-	-
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
yukon gold potato	1		peeled diced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
non dairy milk substitute	1 1/2	1/2		-	-	-	-
chive	2	tablespoons		1.8	0.261	0.1962	0.0438
cashew	3/4		raw	-	-	-	-
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
salt	1/4	teaspoon		-	-	-	-
non dairy milk substitute	1/2	cup	warmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.