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
- Heat oil in a large pot over medium heat until shimmering
- Cook the onions and salt until onions are soft and translucent, 8 to 9 minutes
- Reduce heat to low, add garlic, and cook for 2 additional minutes
- Add cauliflower, broth or water, coriander, turmeric, cumin, salt
- Bring to a boil over medium-high heat, then reduce the heat to low
- Simmer until cauliflower about 15 minutes
- Purée the soup in a blender until smooth and then return the soup to the soup pot
- Stir in the coconut milk and warm the soup
- Serve with cashews and toast