I found this awesome recipe on my Whole Foods App and had to try it (thanks, facebookers, for your votes! I'll get to the split peas tomorrow). Imagine seeing creamy, curry, and soup all in one title...Irresistible! And boy, did it deliver. It was so creamy it tasted like a spicy bisque. This recipe is super simple (don't let the seed-baking intimidate you, it's a snap) and it will make your house smell amaaaazing. Oh, and try not to eat all the pumpkin seeds before the soup is ready.
Vegan Creamy Curried Cauliflower Soup
1/4 cup raw sunflower seeds (or pumpkin seeds, which is what I used)
3 1/2 cups unsweetened almond milk, divided
3 tsp mild curry powder, divided, and more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 medium head) cauliflower florets
Preheat oven to 350 F. In a small bowl, toss sunflower (or pumpkin) seeds with 1 teaspoon almond milk 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, 6-8 minutes (or 12 for pumpkin seeds); set aside.
Meanwhile, heat 1/2 cup almond milk 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 almond milk, cover and simmer until cauliflower is very tender, about 40 minutes.
Taste and adjust seasoning with more curry powder if you like. Using an immersion blender, carefully puree soup until smooth.
Alternately, puree in batches in a blender. Transfer to bowls and garnish with sunflower or pumpkin seeds and serve.