Description
A simple and flavorful soup made with cauliflower, carrots, and curry spices.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1 pound cauliflower florets
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, cumin, and turmeric and cook for 30 seconds.
- Add cauliflower, carrots, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until vegetables are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in coconut milk and heat through. Do not boil.
- Season with salt and pepper to taste.
Notes
- For a thinner soup, add more vegetable broth.
- Garnish with fresh cilantro or a swirl of coconut milk.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired