Cauliflower Coconut Curry Soup
Servings: 4 servings
Calories: 259kcal
Creamy, comforting, and packed with flavor, this Cauliflower Coconut Curry Soup is a quick, easy, and nourishing bowl of goodness. With cauliflower, warm spices, and coconut milk, it’s a cozy, dairy-free option that’s perfect for chilly days. Enjoy the smooth, rich texture and aromatic blend of spices for a satisfying meal!
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Ingredients
- 1 lb cauliflower floret
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger powder
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 14 oz coconut milk, canned
- 2 cups vegetable stock
- ½ teaspoon salt
- 2 tablepsoons coconut oil or olive oil
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add garlic, stirring for 1-2 minutes until fragrant.
- Sprinkle in the ginger, cumin, turmeric, and garam masala. Stir and cook for 1-2 minutes to allow the spices to bloom and release their aromas.
- Add the cauliflower florets and stir to cover in the cooked spice and onion mixture.
- Add the coconut milk and vegetable stock. Stir to combine, and bring the mixture to a gentle boil.
- Reduce the heat to a simmer and cover. Let the soup cook for 20-25 minutes, or until the cauliflower is tender.
- Use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy.
- Taste and add salt as needed. Serve hot, garnished with fresh herbs if desired.
Notes
Makes 4 servings.
Store in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 12g | Protein: 5g | Fat: 22g | Fiber: 3g | Net Carbohydrates: 9g