Curried Cauliflower Soup With Coconut Milk

This Curried Cauliflower Soup is plant-based and made creamy thanks to coconut milk and cauliflower. It takes just 30 minutes to make and makes a delicious soup for lunch, dinner or anytime.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with coconut milk, click here.

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Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 2 lb. (1kg) large head cauliflower – broken into florets
• 1 Tbsp. coconut oil
• 1 large sweet onion, diced
• 2-3 garlic cloves, pressed or minced
• 2 tsp. turmeric powder
• 1 Tbsp. curry blend
• 1 piece of ginger, 2inch (5cm) long, peeled and chopped
• 2 Tbsp. Thai red curry paste or harissa paste
• 3 cups low sodium veggie broth
• 1 can (14oz/414g) coconut milk
• Sea salt and pepper, to taste
• 2 Tbsp. fresh chopped cilantro
• 1 red chili, sliced to garnish
• Lime slices, to garnish

Directions:

1. Melt coconut oil in a large stockpot over medium-high heat. Add onion and sauté until softened, about 4-5 minutes. Add in garlic, ginger, turmeric powder, curry, and harissa/curry paste, then cook for 1 minute, until fragrant.

2. Add in the cauliflower and broth, and bring to a simmer.

3. Cover with a lid and cook, stirring occasionally, for about 15-20 minutes, or until the cauliflower is tender.

4. Stir in the coconut milk, then remove from heat. Using a hand blender, process until it reaches a thick creamy consistency.
Season with salt and pepper to your taste.

5. Ladle soup into bowls, sprinkle chili, fresh chopped cilantro and garnish with a few slices of lime. This soup is best served hot.