Curried Cauliflower Soup

Oil for sautéing
1 small onion, chopped
1 clove garlic, minced or diced
1 tsp. grated or finely chopped gingerroot
1 small head cauliflower, cut into small pieces
1 sweet potato (yam), peeled & chopped
4 cups chicken broth (or coconut or almond milk in tetra or fresh pack)
1-14 oz. can full-fat coconut milk
1 Tablespoon curry powder
Sea salt to taste (at least 1 tsp.)
Cilantro for garnish, if desired

Sauté onion, garlic, ginger in a bit of oil till softened, about 4 minutes. Add cauliflower, sweet potato, broth or alternate milk, canned coconut milk, curry powder; stir well. Bring to a boil; simmer on low till veggies are tender (about 30 minutes). Using blender, food processor or immersion blender, puree till smooth. In blender or food processor, you will need to do small batches. Season with sea salt. Top with cilantro, if desired.

4 servings.

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