Curry-Spiced Coconut Milk Cauliflower Soup
A velvety soup made with curry-spiced cauliflower, broth and coconut milk. It's based on cauliflower pureed with coconut milk. Garnish your bowl with spicy green herb sauce and yogurt.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 thinly sliced onion
- 1½ teaspoons curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 head (1350 g) cauliflower, sliced into florets (1 ½ pounds)
- ½ cup peeled raw potato, cut into chunks yellow or Russet
- 4 cups (1.18 l) vegetable broth
- 1 15-ounce can (426 g) full-fat coconut milk (not light)
- Salt and freshly ground black pepper
Garnish ideas
- Chopped cilantro
- Green herb sauce or prepared pesto sauce
- ½ cup (125 g) whole milk or plant-based yogurt
- Toasted sesame seeds
Instructions
- In a large pot, cook the 1 thinly sliced onion in 2 tablespoons olive oil over medium heat until softened. Stir 1½ teaspoons curry powder, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper and cook for a few seconds to bloom the spices in the oil.
- Add 1 head cauliflower, sliced into florets and ½ cup peeled raw potato, cut into chunks. Stir the vegetables together, and cook for a minute or two.
- Add 4 cups vegetable broth, 1 15-ounce can full-fat coconut milk, 2 teaspoons salt and black pepper to taste. Bring to a simmer, then lower the heat and partially cover the pan. Cook 20 minutes, or until the vegetables are tender when poked with a fork.
- Let the mixture cool slightly. Scoop out and reserve 1 cup cauliflower florets, then puree the rest of the soup in a blender in 2 or 3 batches, or directly in the pot with an immersion blender. You can add more liquid if necessary if it seems too thick. Stir in the reserved cauliflower florets.
- To serve, ladle into bowls and top with your desired garnishes.
Notes
- The soup keeps in the refrigerator 3-5 days, and in the freezer for 1 month
Nutrition
Calories: 109kcalCarbohydrates: 13gProtein: 3gFat: 6gSodium: 667mgFiber: 3gSugar: 5g
