Curried Cauliflower SoupApr 07, 2021
Tired of the same old, same old for dinner? Spring has sprung, bringing a delicious opportunity to indulge in seasonal veggies. Cauliflower is one of our favorites and we’ve given it an Indian twist in our Curried Cauliflower Soup. Top it with some roasted chickpeas and you’ve got a destination dinner to add to your weekly menu. Plus, the leftovers make an easy and tasty lunch.
Curried Cauliflower Soup with Crispy Chickpeas
Prep time: 15 minutes | Cook time: 40 minutes
Makes 6 cups
1 head cauliflower, broken into florets
4 cloves garlic, peeled
2 shallots, peeled
1 Tbsp coconut oil, melted
pinch of sea salt
½ cup coconut milk + 2 Tbsp to serve
4 cups vegetable broth
1 Tbsp curry powder
1 tsp coriander
½ tsp cinnamon
¼ tsp cardamom
½ tsp ground ginger
juice of 1 lime
freshly ground black pepper, to taste
- Preheat the oven to 400°F.
- On a baking sheet lined with a silpat mat or parchment paper, toss the cauliflower florets, garlic and shallots with the melted coconut oil and a pinch of salt. Roast for 25 minutes.
- Transfer to a Dutch oven or stock pot, along with the vegetable broth, coconut milk and spices. Bring to a boil and simmer for 5 minutes.
- Allow the soup to cool and either use an immersion blender or pour into a blender and process until smooth.
- Stir in lime juice and season with black pepper to taste. Portion into serving bowls and drizzle with the remaining coconut milk.
Spoiler Alert: Curried Cauliflower Soup will stay fresh in an air-tight container in the refrigerator for a week.
Batch it up! Curried Cauliflower Soup can be stored in the freezer in an air-tight container for 6 months.