Curried Cauliflower Soup
A silky, warming soup of roasted cauliflower blended smooth with coconut milk and curry spices. Low in carbs and richly satisfying, it is finished with a swirl of coconut cream and toasted seeds.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 yellow onion, roughly chopped
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 3 cups vegetable broth
- 1 can full-fat coconut milk (13.5 oz)
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp fresh lime juice
- 2 tbsp pepitas (pumpkin seeds), toasted
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 roughly chopped yellow onion and cook for 5-6 minutes until softened. Add 4 minced garlic cloves and 1 tsp minced fresh ginger and cook for 1 minute more.
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2
Stir in 2 tsp curry powder, 1/2 tsp ground turmeric, and 1/2 tsp ground cumin. Cook for 30 seconds, stirring constantly, until fragrant.
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3
Add 1 head cut into florets cauliflower, 3 cups vegetable broth, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the cauliflower is completely tender.
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4
Stir in 1 can full-fat coconut milk (13.5 oz) and remove from heat.
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5
Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer in batches to a stand blender. Return to the pot.
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6
Stir in 2 tsp fresh lime juice. Taste and adjust salt. Warm gently if needed.
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7
Ladle into bowls. Garnish with 2 tbsp toasted pepitas (pumpkin seeds) and a drizzle of extra coconut milk if desired.