Curry-Spiced Coconut Milk Cauliflower Soup
Serves 6
10 mins prep
25 mins cook
35 mins total
A velvety soup made with curry-spiced cauliflower, broth and coconut milk. It's based on cauliflower pureed with coconut milk. Garnish your bowl with spicy green herb sauce and yogurt.
Garnish ideas
In a large pot, cook the 1 thinly sliced onion in 2 tablespoons olive oil over medium heat until softened. Stir 1½ teaspoons curry powder, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper and cook for a few seconds to bloom the spices in the oil.
Add 1 head cauliflower, sliced into florets and ½ cup peeled raw potato, cut into chunks. Stir the vegetables together, and cook for a minute or two.
Add 4 cups vegetable broth, 1 15-ounce can full-fat coconut milk, 2 teaspoons salt and black pepper to taste. Bring to a simmer, then lower the heat and partially cover the pan. Cook 20 minutes, or until the vegetables are tender when poked with a fork.
Let the mixture cool slightly. Scoop out and reserve 1 cup cauliflower florets, then puree the rest of the soup in a blender in 2 or 3 batches, or directly in the pot with an immersion blender. You can add more liquid if necessary if it seems too thick. Stir in the reserved cauliflower florets.
To serve, ladle into bowls and top with your desired garnishes.