Curried Coconut Cauliflower Soup

Name: Curried Coconut Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 head cauliflower, cut into florets; 2 tbsp coconut oil (or olive oil); 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tsp curry powder; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 4 cups low-sodium vegetable broth; 14 oz full-fat coconut milk; 1 tsp salt; 2 tbsp fresh lime juice; 1/4 cup fresh cilantro, chopped

A velvety, warming soup of roasted cauliflower simmered in fragrant curry spices and full-fat coconut milk, blended until silky smooth. Low in carbs and richly satisfying.

45 minEasyServes 4240 cal/serving

IndianSoupStovetopLow CarbVeganVegetarianGluten-FreeDairy-FreeEgg-FreeSoy-FreeNut-FreeCorn-Free

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Ingredients

1 head cauliflower, cut into florets
2 tbsp coconut oil (or olive oil)
1 yellow onion, diced
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
4 cups low-sodium vegetable broth
14 oz full-fat coconut milk
1 tsp salt
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp coconut oil (or olive oil) in a large pot over medium heat. Add 1 diced yellow onion and cook, stirring occasionally, until softened, about 5 minutes.
2

Add 4 minced garlic cloves, 1 tsp grated fresh ginger, 2 tsp curry powder, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook, stirring constantly, for 1 minute until fragrant.
3

Add 1 head cut into florets cauliflower and stir to coat with the spices. Pour in 4 cups low-sodium vegetable broth and bring to a boil over high heat.
4

Reduce heat to medium, cover the pot, and simmer for 15 to 20 minutes until the cauliflower is completely tender when pierced with a fork.
5

Remove from heat and stir in 14 oz full-fat coconut milk. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a blender.
6

Return the pot to low heat. Season with 1 tsp salt and stir in 2 tbsp fresh lime juice. Taste and adjust seasoning.
7

Ladle into bowls and top with 1/4 cup chopped fresh cilantro. Drizzle with a little extra coconut milk if desired.

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Questions

How long does Curried Coconut Cauliflower Soup take?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 4 (20 minutes): "Reduce heat to medium, cover the pot, and simmer for 15 to 20 minutes until the cauliflower is completely tender when pierced with a fork."

What should Curried Coconut Cauliflower Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the cauliflower is completely tender when pierced with a fork.

What equipment do I need for Curried Coconut Cauliflower Soup?

Beyond a knife and a board, the method uses an immersion blender (step 5) and a blender (step 5). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for coconut milk in Curried Coconut Cauliflower Soup?

The entry for Curried Coconut Cauliflower Soup calls for 14 oz full-fat coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

How hot is Curried Coconut Cauliflower Soup?

Moderately. The heat in Curried Coconut Cauliflower Soup comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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