Creamy Curry Cauliflower Soup

One of the hard things with my paleo diet is being able to pre-cook veggies to take to work. An easy solution for this is veggie filled soups! I've done tomato, butternut squash and even cauliflower! I was a bit skeptical at first at using cauliflower in soup but it came out souper creamy! Here's the recipe:

Creamy Curry Cauliflower Soup


1/4 cup raw pepitas or sunflower kernels
3 1/2 cups unsweetened almond milk, divided
5 teaspoons of curry powder, divided
1 cup chopped yellow onion
3 cloves garlic chopped
5 cups (about 1 pound) cauliflower florets

Preheat oven to 350 degrees. In a medium bowl, toss seeds with 1 teaspoon of almond milk and 1 teaspoon curry powder. spread out on foil lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes. Set aside.

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 4 teaspoons of curry and the rest of the almond milk. Cover and simmer until cauliflower is tender, about 40 minutes. Working in batches, carefully puree in a blender until smooth.

Serve in bowls and garnish with seeds.

Enjoy!