Creamy Curry Cauliflower Soup

Creamy Curry Cauliflower Soup

 

Creamy Curry Cauliflower Soup

  • 2 tbsp olive oil (plus more to serve)
  • 1 medium white onions (thinly sliced)
  • 1/2 tsp salt
  • 2 cloves garlic (minced)
  • 1/2 large head of cauliflower (trimmed and cut into florets)
  • 1 1/2 cups vegetable broth
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 cup coconut milk
  • 1/4 cup roasted cashew halves
  1. Heat oil in a large pot over medium heat until shimmering
  2. Cook the onions and salt until onions are soft and translucent, 8 to 9 minutes
  3. Reduce heat to low, add garlic, and cook for 2 additional minutes
  4. Add cauliflower, broth or water, coriander, turmeric, cumin, salt
  5. Bring to a boil over medium-high heat, then reduce the heat to low
  6. Simmer until cauliflower about 15 minutes
  7. Purée the soup in a blender until smooth and then return the soup to the soup pot
  8. Stir in the coconut milk and warm the soup
  9. Serve with cashews and toast