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1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
2-3 teaspoons curry powder (to taste)
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 (14 ounce) can light coconut milk
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 large cauliflower head (about 3 pounds), broken into florets
Salt and pepper to taste
Fresh cilantro, for serving
Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.
Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.
Stir in the coconut milk, tomatoes, broth, and cauliflower.
Raise the heat and bring the liquid to a boil. Then, lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.
Either blend the soup using an immersion blender, or transfer it to a blender or food processor in batches. Blend until smooth.
Return the soup to the pot (if you took it out) and reheat if needed.
Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.
Ladle into bowls, top with cilantro, and serve.
Pick a few cauliflower florets out of your soup before blending and then use them as garnish.