Creamy Curried Cauliflower Soup

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Ingredients
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
Preparation
Step 1
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.
Step 2
Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.
Step 3
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.
Step 4
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.
Step 5
Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.
Step 6
Ladle into bowls, top with cilantro, and serve.
RECIPE NOTES
Pick a few cauliflower florets out of your soup before blending and then use them as garnish.