Curry Spiced Carrot and Cauliflower Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 2 cups peeled and diced carrots
• 2 cups chopped cauliflower
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro, 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 Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
3. 3 Add vegetable broth, carrots, and cauliflower. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
4. 4 Stir in coconut milk and season with salt and pepper to taste.
5. 5 Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and puree carefully.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add 1/2 cup of lentils for extra protein.
• Stir in a handful of spinach leaves in the last 5 minutes of cooking.

Substitutions

• Use almond milk in place of coconut milk for a lighter option.
• Substitute curry powder for the individual spices if preferred.

Pairings

• Basmati rice
• Garlic naan

Nutrition

Tips

• For a smoother soup, strain it through a fine-mesh sieve after blending.
• Add a splash of lemon juice before serving for a bright kick.

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 overnight before reheating.

Serving Suggestions

• Serve with warm naan or crusty bread.
• Pair with a side salad for a complete meal.

FAQ