Description
A warming and flavorful soup featuring cauliflower and carrots with a blend of curry spices.
Ingredients
Scale
- 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
- 1/4 teaspoon cayenne pepper (optional)
- 1 medium head cauliflower, cut into florets
- 2 medium 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 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly.
- Add cauliflower florets and chopped carrots to the pot. Pour in vegetable broth.
- Bring the soup to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until vegetables are tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth.
- Return the pureed soup to the pot. Stir in coconut milk.
- Heat gently over low heat until warmed through. Do not boil.
- Season with salt and black pepper to taste. Serve hot.
Notes
- For a thinner soup, add more vegetable broth or water until desired consistency is reached.
- Garnish with fresh cilantro or a swirl of extra coconut milk.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: curried cauliflower soup, carrot soup, vegetable soup, vegan soup, dairy-free soup, spiced soup, healthy soup