Curry Coconut Cauliflower Soup with Pear

by Susan on October 24, 2012

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.

Curry Coconut Cauliflower Soup with Pear Purée

serves 4

  • 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
  • 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 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.

 

Make the soup:

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.

 

 

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{ 20 comments… read them below or add one }

Pat Newson October 25, 2012 at 11:22 am

Want to tell you, your site is one of my absolute favourite. The recipes distinctive & delicious – &, of course, the gorgeous photography makes a huge difference. Thanks for this site & recipes.

Tira October 26, 2012 at 5:39 pm

Hello, may I ask about how much coconut is used in this recipe? I cannot get thai coconuts right now, but I can get some unsweet shredded or flakes. Thanks :)

Susan October 26, 2012 at 6:02 pm

Hi, Tira, A young Thai coconut has about 3/4 flesh. But the fresh flesh from a young Thai coconut is very different than dried coconut. Cheers!

debbie October 26, 2012 at 6:20 pm

hi tira, the produce manager at a local stand said the green coconuts are the same as the thai. going to give it a try tomorrow, we shall see!
love this site and all the fab recipes! thanks so much!

karin October 27, 2012 at 5:46 am

I dont have a deyhdrater yet, how can I make the onions without one? I’m new to this way od eating but I have to say, “I’m LOVING it so far”!!!!

Annie October 27, 2012 at 8:36 am

Hello…. this cauliflower soup looks amazing!… I am not in an area where there are any fresh coconuts but I do have some organic shredded coconut… I’m sure it will not taste as good but how much would I use of that, or is there something else that I could use in its place that will make this soup as tasty?…. Can’t wait to try this!…. love your site!… joy, Annie

Stacy October 27, 2012 at 8:36 am

Yum!
Is STEP 3 missing from the soup instructions?
Thanks…

Jackie October 27, 2012 at 12:47 pm

Where do you get these young coconuts? How do you handle them?

Susan October 27, 2012 at 5:06 pm

Where you get them would completely depend on where you live. You can read more about them here: http://www.rawmazing.com/raw-food-all-about-young-coconuts/

Luana October 30, 2012 at 5:22 am

Hi !! I’m from Italy, and here it’s impossible to find young coconuts :-( Can I substitute it with anything else ?!?!
Sorry for my bad English and thank you for sharing this beautiful and yummi recipes !!! :-)

Susan October 30, 2012 at 10:33 am

You could try full fat coconut milk. Just know it isn’t raw. Cheers!

Health Gone Raw October 30, 2012 at 1:11 pm

If you are friendly with your local grocer, they may be able to order coconuts for you.

mini October 31, 2012 at 8:34 pm

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 October 31, 2012 at 8:36 pm

Thanks, Mini! :-)

Emanuele November 4, 2012 at 10:25 am

Dear mini,
people sometimes want to substitute the ingredients just because where they live it’s very difficult to find them such as young coconut.
Respect people!

Tira November 6, 2012 at 8:47 pm

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.

Kitty November 10, 2012 at 3:53 pm

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

Susan November 10, 2012 at 4:45 pm

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. :-)

Cecilie January 17, 2014 at 1:39 pm

What an exiting recipe!
I can’t figure out how many servings it produces, though?

Susan January 17, 2014 at 2:39 pm

It serves 4. Cheers!

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