Curry powder and almondmilk conspire here with cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth.
3 teaspoons mild curry powder, divided, more to taste
1/2 medium yellow onion, chopped
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets
Preheat the oven to 350ºF. In a medium bowl, toss sunflower seeds with 1 teaspoon of the almondmilk and 1 teaspoon curry powder. Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.
Meanwhile, heat 1/2 cup of the almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
Per Serving:140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 200mg sodium, 16g carbohydrates, (6 g dietary fiber, 5g sugar), 6g protein.
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