Curried Cauliflower Soup
Curried Cauliflower Soup
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Ingredients
- 1 Large White Onion diced
- 4 Cloves Garlic minced
- 1 tbsp Curry Powder
- 1 14 oz Can Full Fat Coconut Milk
- 4 Cups Vegetable Broth
- 1 Large Sweet Potato peeled and cubed (about 4 cups)
- 1 Medium Head of Cauliflower chopped (about 5 cups)
- 2 tbsp Lime Juice
- 1 Cup Green Peas frozen
- Red Pepper Flakes to taste, optional
Instructions
- Cook the garlic and onions in a couple tablespoons of the vegetable stock for 5-6 minutes over medium heat. Stir often.
- Stir in the curry powder and red pepper flakes and cook for 2-3 more minutes. Add more broth as needed if the pan starts to dry out.
- Add coconut milk, vegetable stock, sweet potato and cauliflower.
- Simmer lightly, uncovered, until the sweet potato is cooked through and very soft, approximately 15-20 minutes. Turn off the heat.
- Carefully transfer the soup to a blender and processor until smooth then pour back into the pot. Alternatively, use an immersion blender right in the pot.
- Stir in the green peas and season with salt and pepper, to taste.
- Serve right away topped with fresh cilantro and another spritz of lime juice.
Notes
- Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 2 months.
- Inspired by the Curried Cauliflower Sweet Potato Soup by Running on Real Food