Curry Coconut Cauliflower Soup with Pear
Something magical happens when you put cauliflower in the dehydrator. The slow heating and dehydrating process mellows, sweetens and concentrates the flavors leaving you with a delicious, irresistible treat. Combine the cauliflower with the exciting taste of curry and coconut, and you have a delicious raw fall soup sure to delight.
Heated in the dehydrator or gently on the stove top* your cold weather cravings will be more than satisfied. The pear purée layers in a touch of freshness that marries beautifully with the curry. Crispy onions top it all off.
Read through this raw food recipe and you will quickly realize with a little advanced planning, this soup super easy to prepare. You can soak the cashews and start the dehydration the night before, or early in the morning and then forget about it until you are ready to assemble the soup.
*Be very careful heating on the stove. The temp will rise VERY quickly.
Onions and Cauliflower Prep
- 1 medium onion, sliced thin
- 3 tablespoons olive oil
- 1 tablespoon nama shoyu or gluten free soy sauce
- 1 tablespoon raw organic agave nectar, or sweetener of choice
- 1 large cauliflower
- 3 tablespoons olive oil
- Himalayan salt and pepper
- Place sliced onions in a glass bowl.
- Whisk together 3 tablespoons olive oil, nama shoyu and agave. Pour over onions, mix well and set aside while you are preparing the cauliflower.
- Slice cauliflower into 1/2-inch slices. Toss with 3 tablespoons olive oil, pinch Himalayan salt and pepper.
- Spread cauliflower onto mesh sheets. Dehydrate at 115 degrees for 8 hours.
- At the same time, remove onions from marinade and place on mesh screen. Dehydrate with cauliflower until crisp.
- 2/3 cups cashews, soaked until soft in water, drained and rinsed.
- 2 cups filtered water
- 1 young thai coconut, flesh from
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 tablespoons agave nectar or sweetener of choice
- Place cashews and 2 cups water in high-speed blender or food processor* Blend until smooth.
- Add coconut flesh, dehydrated cauliflower, curry powder, cumin, turmeric, and agave.
- Blend until smooth and warm. Do not warm beyond 115 degrees if you want it to remain raw.
- Pour in bowls and top with pear purée and crisp onions.
*If you use a food processor, your soup will be chunkier.
- 1 red pear, seeds and core removed.
- 1/4 cup water
- Place pear and 1/4 cup water in blender and blend until very smooth.
Cecilie wrote on January 17, 2014
What an exiting recipe!
I can’t figure out how many servings it produces, though?
Susan wrote on January 17, 2014
It serves 4. Cheers!
Kitty wrote on November 10, 2012
I don’t have a dehydrator but my stove top is gas. Is a simmer flame cool enough to kind of mimic a dehydrator? I’m kind of in and out of raw and usually don’t use a dehydrator when i am raw. But i think it would be super valuable for me to try it out. Any pointer on using gas stove top and still being fairly raw would be so appreciated! Thanks
Tira wrote on November 6, 2012
I couldn’t agree more Emanuele, that comment put me off a little bit. I doubt anyone CHOOSES to use different ingredients if they can find the original ingredients easily. It’s not disrespecting the recipe if you’re just trying to make it work with what is available to you.
Susan wrote on November 10, 2012
I don’t think Mini was referring to people that can’t find ingredients. I think she was just giving a nod to the work and effort put into creating a recipe that is balanced and well thought out. 🙂
Emanuele wrote on November 4, 2012
people sometimes want to substitute the ingredients just because where they live it’s very difficult to find them such as young coconut.
mini wrote on October 31, 2012
I’ve been following this blog for about a month. I do not understand why people want to substitute the ingredients.Respect the recipes!!
Susan wrote on October 31, 2012
Thanks, Mini! 🙂