Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried ginger
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1 1/2 tablespoons curry powder
- Florets of 1 large head cauliflower
- 4 cups vegetable broth
- 1 1/4 cup light coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- Freshly chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add oil. Once the oil is shimmering, add diced onion, minced garlic, dried ginger, cayenne, and turmeric.
- Sauté until onion is translucent, about 5 minutes. Stir in curry powder and mix to combine. Cook for another minute.
- Once the vegetables and spices are aromatic, add cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat.
- Simmer the mixture for 25 minutes or until the cauliflower has softened.
- Purée the soup with an immersion blender. Once smooth, stir in coconut milk; season with salt and pepper and adjust seasonings as needed.
- Remove from heat once the soup is back up to temperature. Serve the soup hot, garnished with chopped fresh cilantro.
