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Curry Cauliflower Soup

Loaded with vegetables and milk, this soup is packed with nutrition but easy enough to whip up mid-week and pop in the fridge to reheat later.
Print Recipe

Ingredients
  

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tsp curry powder
  • 3 tsp ground cumin
  • 1 tsp ground turmeric
  • 2.5 lbs cauliflower florets, separated
  • 4 cups vegetable broth
  • 4 cups milk
  • Salt
  • Lime juice

Instructions
 

  • Preheat oven to 400℉.
  • In a pot with a lid, melt coconut oil over medium heat. Add onion and carrot to pot and cook until onion is translucent and carrot begins to soften, about 5 minutes.
  • Add garlic, ginger, curry powder, cumin and turmeric and cook for approximately 2 more minutes.

  • Add 2 pounds of cauliflower and vegetable broth, bring to a boil.
  • Once boiling, reduce heat to low and add milk.
  • Cover the pot and let simmer for 30 minutes, stirring occasionally.
  • While soup is simmering, toss the remaining cauliflower in a bit of coconut oil.
  • Place on a baking sheet and roast for about 20 minutes, stirring once halfway through.
  • Once the cauliflower florets in the soup are soft, puree the soup in batches in a blender until smooth.
  • Return to low heat until ready to serve.
  • Bowl the soup, top with roasted cauliflower, squeeze of lime and pinch of salt.
  • Serve and enjoy!

Notes

Serve with hot sauce for those that like a little spice!