Make It
Step 1
Heat oil in large saucepan over medium-high heat. Add cauliflower, onion and garlic; cook, stirring frequently, for 10 minutes. Add curry paste, turmeric, ginger and salt. Cook for 2 minutes.
Step 2
Add water, coconut milk and bouillon; bring mixture to a boil. Reduce heat to low. Cover; cook for 10 minutes or until cauliflower is tender.
Step 3
Use an immersion blender to puree the soup. If you don’t have an immersion blender, the soup can be pureed in batches in a blender.
Step 4
Serve topped with chopped fresh cilantro and chopped toasted cashews, if desired.
