Meatless Monday recipe of the week: Creamy Curried Cauliflower Soup

http://www.lawrence.com/users/shenning/photos/2011/apr/25/212672/

Nothing like boatloads of rain to give a person a hankering for soup.
The rain should be gone by tomorrow, but until then here’s a warming soup that will keep you going until things dry out.

Creamy Curried Cauliflower Soup

1/4 cup raw sunflower kernels

3 1/2 cups unsweetened almond milk, divided

5 teaspoons mild 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 sunflower kernels with 1 teaspoon almond milk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, 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 curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve. Serves 4.

— Recipe and photo from www.wholefoodsmarket.com.