Creamy Curried Cauliflower Soup

April 23, 2013 at 4:46 pm Leave a comment


I found the original recipe on the website Of course I had to play with it to make it my own. And of course I had to reduce the proportions to make a small-batch version. No matter how good and satisfying something is, I don’t want to be eating it every day for over a week.

1 onion, sliced
2 cloves garlic, minced
1 small head of cauliflower, trimmed and cut into florets
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon prepared curry
1/2 teaspoon sugar
chili powder
1  5 ounce can coconut milk
3 1/2 cups water
salt and pepper
oil for sautéing

Heat oil in a large pot
cook the onions until soft and translucent
add garlic, spice, and sugar, cook until fragrant
add cauliflower
add water
stir well and bring to a boil
cover and simmer until cauliflower is fork tender, about 15-17 minutes

Let the soup cool a bit

Purée the soup in a blender or food processor in small batches until smooth
stir in the coconut milk while soup is still warm
salt and pepper to taste

Add more water if the soup is thicker than you’d like.

Serve with a garnish of toasted cashews, a few springs of parsley, sprinkle of red chili flakes


Entry filed under: For One or Two, Low Carb, Main Course, Sides & Salads, Vegetarian. Tags: , .

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