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
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In a large pot, cook the onion in the oil over medium heat until softened. Stir in the curry powder, cumin and cayenne and cook for a few seconds to bloom the spices in the oil.
Add the cauliflower and potato. Stir together, and cook for a minute or two.
Add the broth, 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 pierced.
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.
