Creamy Cauliflower-Cashew-Apple Soup

This is a creamy soup without the cream–totally without dairy.  It is a velvety tasty soup with a bit of a bite from the cayenne and ginger.  Although it makes a good beginning course to a large meal, it is high in protein because of the cashews and almond milk, so it can stand alone as a main dish with the addition of a good bread.  The coriander, ginger, cinnamon and cayenne add layers of flavor.  It will make your kitchen smell wonderful.

Creamy Cauliflower-Cashew-Apple Soup

1 medium head of cauliflower, leaves removed, cut in large chunks

(optional: 1 large carrot, peeled and chopped)

1 medium onion, chopped

1 small apple—peeled, cored and chopped

1/2 cup raw, unsalted cashews

2 Tblsp minced peeled fresh ginger

1/2 tsp cinnamon

1/2 tsp ground cardamom

1/4-1/2 tsp cayenne (depending how spicy you like it)

Salt to taste

1 cup plain unsweetened almond milk

1/4 cup chopped parsley

Chopped roasted cashews, for garnish

Add all ingredients, except almond milk, parsley, and garnish to a large saucepan.  Add enough water to cover vegetables.  Turn on high, bring to boil.  Turn down low and simmer for 30-35 minutes, until vegetables are soft.  Add this point, either use a blender and blend small batches to smooth consistency, or use an immersion blender for the same effect.  Put into clean saucepan.  Add almond milk and put over medium to high heat until the mixture is hot, but not boiling  Add more water or almond milk, if you think it needs to be thinner in consistency.  Add chopped parsley.  Ladle into bowls.  Top with roasted cashews.