Curried Coconut Cauliflower Soup
Curried Coconut Cauliflower Soup is a simple yet flavorful soup that's perfect for chilly nights. It's warm and cozy and incredibly easy to make! This soup comes together with just a few simple ingredients in about 30 minutes. I like to top mine with yogurt, sambal and cilantro. But if you're vegan, you could leave off the yogurt or use plant based yogurt!
Ingredients
- 2 tablespoon olive oil
- 3 large carrots diced
- 1 large sweet onion diced
- 2 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 head cauliflower finely chopped
- 4 cups stock veggie or chicken
- 1 cup water
- 1 13.5 oz can full fat coconut milk
- 3 tablespoon brown sugar
- optional -cilantro, sambal and greek yogurt for garnish
Instructions
- Add olive oil to a large soup pot over medium heat.
- Add diced carrots, onions and a sprinkle of salt. Cook down for 5 minutes until the veggies have softened and are beginning to get a little color on them.
- Next, add curry powder, turmeric, garam masala and stir. Toast the spices for 2-3 minutes to make them more flavorful.
- Now, add cauliflower and a little more salt and stir everything up and cook for 2-3 more minutes.
- Add stock and water and bring to a roaring boil. After about 10-15 minutes, the cauliflower should be tender and soft.
- Blend 75% of the soup using an immersion blender but leave a little chunk for texture. (And if you don't have an immersion blender, you could totally just pour most of it in a food processor or blender and blitz until creamy!)
- Now add your coconut milk and your brown sugar. Stir everything up and turn the heat down to medium-low and cook for another 5 minutes.
- Season with more salt and pepper to taste.
- Pour into soup bowls and then top with sambal, yogurt and cilantro if desired!
Notes
If you don't have an immersion blender, you could totally just pour most of it in a food processor or blender and blitz until creamy!
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!