I. Love. Soup. There, I said it. I am not ashamed of this. I am fascinated with all of the kinds of recipes that can be conjured up into wonderful goodness in that Le Creuset soup pot. You can make cream-of soups, chunkie soups, detoxifying soups – the list can go on. I ESPECIALLY love those creamy, cozy, nourishing soups. This afternoon, as my hubby and I were toying with ideas of what to make for college football game day snackies and eventually dinner, we thought a delicious, creamy, curry soup utilizing cauliflower sounded like an appetizing option. Yes, a creamy, curry, cauliflower (say that three times, why don’t ya) soup was what I was going to aim for come dinnertime. I made something similar some time ago, which was pretty good, but this one I concocted was an absolute winner, if I may say so myself ;-). It was very simple to whip up, can act as the main event or be a nice little side dish. Cauliflower is in season from August to December, so it is a delightful addition to the menu as we creep on into Fall. Try it out!
- 2 tablespoons Coconut Oil
- 2 medium Yellow Onions, thinly sliced
- ½ teaspoon Sea Salt, plus more to season
- 4 Garlic Cloves, finely chopped
- 1 large head of Cauliflower (about 2 pounds), trimmed and cut into florets
- 4 ½ cups Vegetable Broth
- ½ teaspoon Ground Coriander
- 1 teaspoon Turmeric Powder
- 1 ½ teaspoon Curry Powder
- 1 ¼ teaspoon Cumin
- ½ teaspoon Red Pepper Flakes
- 1 cup Coconut Milk
- Black Pepper, to season
Heat oil in a large pot over medium heat until melted and coating the bottom. Cook the onions and ¼ teaspoon salt until onions are soft and translucent, about 9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, curry, cumin, red pepper flakes and remaining ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer until cauliflower is fork-tender, about 15-17 minutes.Pour the mixture into a Vitamix, food processor (in batches), OR high-powered blender, and add the coconut milk. Purée until smooth, adjust any of the seasons if need be to taste, mix again if so, and then return the soup to the pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Again, taste and add more salt, pepper or spices if you’d like. **NOTE** If you want to make it slightly thinner, just add splashes of more vegetable broth.
PRINT RECIPE: Creamy Curry Cauliflower Soup (Vegan)
Who would have thought Cauliflower was so fabulous…
Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. It helps fight cancer, boosts heart health, it’s an anti-inflammatory, it’s rich in vitamins and minerals, it boosts brain health, it supports detoxification, has digestive benefits, and has plenty of antioxidants and phytonutrients. Read more at http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx
Yummy in my tummy 😉
One thought on “Creamy Curry Cauliflower Soup (Vegan)”
Mmm…this sounds really good! I just happen to have a head of cauliflower and most of the remaining ingredients. May have to try this recipie out very soon. Especially now that the fall like weather is upon us!