Curry Cauliflower Bisque

I love winter - the cold, the wind, all of it.  I also love how it challenges us raw foodies to come up with warming foods to soothe our soul and offer some much-needed heat.  No, fried chicken and tater tots won't do it. But this soup will do the trick, for sure.

It uses cauliflower, which is abundant and sweet in winter months; warming spices such as cinnamon, cumin, curry powder, and garam masala along with ginger, garlic and jalapeno also keep your internal temperature up; and the sweetness of the coconut water really keeps you satisfied.  It's a meal in itself, served with some fun crackers or sweet potato chips.  Seconds are expected.  

½ cup soaked cashews

3 sundried tomatoes

2 cloves garlic

½ head cauliflower (about 2 cups)

1.5 cups hot fresh coconut water (just heat up on stove till warm to the touch)

1 tsp cinnamon, cumin, garam masala, curry powder

½ tsp chipotle powder

½ inch slice ginger

3 dates

1 tablespoon jalapeno with seeds

1/2 cup water (or more, based on the consistency you desire)

Garnish:  

(optional) crackers, cilantro, cucumber, chopped pepper 

and chopped scallions, to garnish

Blend all the ingredients together (except for garnishes) and add water or almond milk as necessary to create a thicker or thinner texture, as you wish.  The cinnamon and sundried tomatoes give this a reddish brownish hue, so if you're not privy to that, you can omit one of both (but they both give it a terrific taste).  

Celebrate this soup by garnishing with cilantro, cucumber, chopped pepper and scallions and some crackers.  Enjoy!