Curry Roasted Cauliflower Soup

Preheat oven to 425F. Toss cauliflower florets with 2 tablespoons of oil on a baking sheet. Roast for 30 minutes or until browned.

Meanwhile, sauté onions in remaining 2 tablespoons of oil in a soup pot. When onions are soft, add garlic and ginger and sauté until soft, about 2 minutes. Add curry powder and cook, stirring, for 1 minute. Add stock, milk, and roasted cauliflower. Bring to a boil, then simmer for about 10 minutes. Blend (use an immersion blender or do small batches in a regular blender). Salt and pepper to taste. Serve topped with cashews.