Coconut Curry Cauliflower Soup
This creamy cauliflower soup has a subtle coconut flavor. It's a simple and healthy vegan option for any day of the week.
- 1 medium cauliflower cut into florets
- 1 tbsp coconut or grape seed oil
- 1 small shallot minced
- 3 cups coconut milk unsweetened
- 1 tbsp curry powder
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1 tbsp cilantro, for garnish optional
On the stovetop over medium heat, add oil to a large stock pot. Toss in shallots and sauté for 2 minutes. Add cauliflower, cover and allow it to soften and brown. Stir in 2 - 3 minutes.
Stir curry powder into coconut milk. Pour into the pot with the cauliflower and shallots. Stir and add salt and paprika. Bring to a boil and turn down heat to simmer for about 20 minutes.
Remove pot from the heat and blend with a hand-held, immersion blender until it semi-smooth. The soup can be chunky or smooth, as desired.
Divide the soup into bowls and garnish with cilantro, if desired. Serve immediately. Enjoy!