Curried Cauliflower and Coconut Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 head cauliflower, cut into florets (about 6 cups)
• 4 cups vegetable broth
• 1 can (13.5 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and ginger; cook for 1 minute until fragrant.
3. 3 Stir in turmeric, cumin, coriander, and cayenne pepper. Cook for another minute.
4. 4 Add cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes.
5. 5 Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Be careful when blending hot liquids.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add chickpeas for extra protein.
• Stir in a handful of spinach leaves for an extra veggie boost.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use almond milk for a lighter option.

Pairings

• Pairs well with a fresh cucumber salad.
• A sprinkle of toasted coconut flakes adds texture.

Nutrition

Tips

• For a smoother soup, strain before blending to remove any fibrous bits.
• Adjust the cayenne pepper to control the level of spiciness.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm naan bread or basmati rice.
• Add a squeeze of lime for a zesty kick.

FAQ