Creamy Curried Cauliflower Soup

2 Servings

A delicate and flavorful Indian-inspired soup combining curry and cauliflower with light coconut milk, fresh ginger, and cilantro for a balanced dish with subtle coconut notes and aromatic spice.

Ingredients

vegetable oil2 tsp

(10g)

Onions, yellow, raw1 small, chopped

(100g)

GINGER1 tsp, grated

(5g)

Curry powder1 tsp

(5g)

Organic chicken broth, chicken2 cup, plus extra as needed

(480g)

CAULIFLOWER1/2 head (1 pound), cored and cut into 1-inch florets

(454g)

Coarse Kosher Saltto taste

(0g)

Ground black pepperto taste

(0g)

COCONUT MILK3/4 cup

(180g)

CILANTRO1 tbsp, minced

(15g)

Instructions

Step-by-step guide

1
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in ginger and curry powder and cook until fragrant, about 30 seconds.
Timer: 7m
2
Stir in broth, scraping up any browned bits. Stir in cauliflower and 1/4 teaspoon salt, bring to simmer, and cook until cauliflower is tender, 15 to 20 minutes.
Timer: 20m
3
Process soup in blender until smooth, about 2 minutes. Return soup to clean saucepan, stir in coconut milk, and bring to brief simmer. Adjust soup consistency with extra broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.
Timer: 2m