Curried Coconut Cauliflower Soup
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.
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
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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.
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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.
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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.
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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.
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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.
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6
Return the pot to low heat. Season with 1 tsp salt and stir in 2 tbsp fresh lime juice. Taste and adjust seasoning.
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7
Ladle into bowls and top with 1/4 cup chopped fresh cilantro. Drizzle with a little extra coconut milk if desired.