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Curried Cauliflower Soup

This warming soup is perfect for lunch on a chilly day or cozy dinner served with a large slice of toasted sourdough. The soup is simple to prepare and holds up well over the course of a few days, making it a great soup to prep for weeknight dinners or holiday gatherings.


Curried Cauliflower Soup

serves 6

1 cauliflower, roughly chopped into florets

4 carrots, peeled and chopped

½ teaspoon salt

¼ teaspoon pepper

4 teaspoons curry powder

1 lemon, cut in half

3 tablespoons, plus 2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 tablespoons fresh ginger, peeled and finely chopped

½ teaspoon turmeric

5 cups vegetable broth

1 can (14 oz) coconut milk

Sea salt, to taste

Freshly ground pepper, to taste

Handful of chopped parsley, for garnish

Dollop of yogurt, for garnish

Preheat oven to 400F.

In a large mixing bowl, combine cauliflower, carrots, salt, pepper, 3 tablespoons of olive oil, and curry powder. Squeeze juice of lemon into bowl and add in both lemon halves. Mix until cauliflower and carrots are fully coated and transfer to a parchment lined baking sheet. Roast for 30-45 minutes until the cauliflower and carrots are cooked through and starting to crisp up. Remove from oven and set aside until ready to use.

In a large soup pot, over medium heat, heat remaining olive oil. Add onions and sauté until translucent, about 5 minutes. Add ginger, garlic and turmeric and cook for 2 minutes, until fragrant. Stir in cauliflower and carrots until mixture is evenly combined, reserving 1 cup of cauliflower florets, for garnish.

Add vegetable stock and bring to a boil over medium heat. Reduce heat and allow soup to simmer for 10-15 minutes. Using an immersion blender (or regular blender, working in small batches), blend soup until smooth and creamy. If mixture is too thick, feel free to add in a bit more stock until desired consistency. Add in coconut milk and season with salt and pepper.

When ready to serve, ladle soup into serving bowls and top with cauliflower florets, parsley, dollop of yogurt, drizzle of olive oil and sea salt + freshly ground pepper.


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