Starting in July, we start receiving small and compact heads of Alaska cauliflower, ranging from creamy off-white to bright yellow and sometimes (when we’re lucky!) a shocking purple. To best preserve the color, we often roast the yellow and purple heads with olive oil, but the white heads lend themselves perfectly to this soup.

This creamy soup is unique as it is thickened with cashews and coconut milk. It has a rich flavor without any dairy products and is also vegan. The recipe comes from health food guru, Dr. Andrew Weil.

Soup:

• 1/3 cup raw cashews
• 2 teaspoons extra virgin olive oil
• 1 medium onion, diced
• 1 large head cauliflower, cut into 1-inch pieces
• 1 (14-ounce) can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• Salt, to taste

Garnish:

• 1 large yellow onion, thinly sliced
• 1 tablespoon canola oil
• 1/4 cup chopped cilantro

1) Put the cashews in a blender and blend until finely ground. Add 3/4 cup of water and blend for 2 minutes. Strain and set this mixture aside.

2) In a large pot, heat the olive oil over low heat. Add the diced onions and sauté until golden. Add the cauliflower, coconut milk, cashew mixture, curry powder, turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.

3) Blend the soup with an immersion blender or standing blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth.

4) For the garnish, if desired, sauté the thinly sliced onion in the canola oil over low heat, stirring frequently, until the onion is golden brown, about 30 minutes. A couple pinches of sugar and a pinch of salt enhances the end result.

Garnish soup with caramelized onions and cilantro, if using, and serve.