Curry Coconut Cauliflower Soup with Pear

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

1. Place sliced onions in a glass bowl.
2. Whisk together 3 tablespoons olive oil, nama shoyu and agave.  Pour over onions, mix well and set aside while you are preparing the cauliflower.
3. Slice cauliflower into 1/2-inch slices. Toss with 3 tablespoons olive oil, pinch Himalayan salt and pepper.
4. Spread cauliflower onto mesh sheets. Dehydrate at 115 degrees for 8 hours.
5. At the same time, remove onions from marinade and place on mesh screen. Dehydrate with cauliflower until crisp.

Soup

• 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

1. Place cashews and 2 cups water in high-speed blender or food processor* Blend until smooth.
2. Add coconut flesh, dehydrated cauliflower, curry powder, cumin, turmeric, and agave.
3. Blend until smooth and warm. Do not warm beyond 115 degrees if you want it to remain raw.
4. Pour in bowls and top with pear purée and crisp onions.

*If you use a food processor, your soup will be chunkier.

Pear Purée

• 1 red pear, seeds and core removed.
• 1/4 cup water

1. Place pear and 1/4 cup water in blender and blend until very smooth.