Carrot and Cauliflower Cream Soup
1 Head of Cauliflower, cut into pieces
8 Carrots, chopped
1 bunch of Celery, chopped
24 oz of Mushrooms, chopped
2 Red Onions, chopped
6 cloves of Garlic Cloves
Ginger knob, minced (About 2 inch by 2 inch knob)
4 cups of Carrot juice
2 cups of Water
2 cups of Cashews
8 cups of Kale, Washed really well - Remove stems and chopped
1 teaspoon of Turmeric
1/2 teaspoon of Nutmeg
1 teaspoon Cumin Seeds
1/2 teaspoon of Ground Cumin
1 teaspoon of Fenugreek Powder
1 teaspoon of Paprika
1 teaspoon of Garlic Powder
1 teaspoon of Curry Powder
1/4 teaspoon of ground Pepper
Add all the ingredients including spices Except Kale and Cashews.
Bring to a simmer, cover and cook for 30 minutes.
Watch it's hot - Remove about 6 cups of cooked soup - juice and veggies and put into a blender along with the Cashews.
Blend until smooth and creamy.
In the meantime, add the Kale to the leftover soup.
The Kale won't take long to cook. 3 to 5 minutes.
Add the creamed mixture back to the pot.
Great by itself. Or you can ladle soup over some brown rice or brown rice noodles.
Today, we had it ladled over Mai Fun, Brown Rice Angel Hair Noodles.
I make a big batch because it freezes really well.