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Curried Cauliflower Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Indian
Keyword: Cauliflower, Curry

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