Cook and Scale
Curried Cauliflower Soup
4 servings · 45 min total
A warming, velvety cauliflower soup spiced with curry, turmeric, and ginger and mellowed with coconut milk. Comforting and quietly nourishing.
Ingredients
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 garlic, minced
- 20 g fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 g cauliflower, cut into florets
- 1 potato, cubed
- 9 dl vegetable stock
- 2 dl coconut milk
- 3 tbsp fresh cilantro, chopped
- salt to taste
- black pepper to taste
Contains: Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion — Heat the coconut oil in a pot and soften the onion for 6 minutes, then add the garlic and ginger.
- 2.
Toast the curry spices — Stir in the curry powder and turmeric and cook for 2 minutes until fragrant.
- 3.
Simmer the vegetables — Add the cauliflower, potato, and vegetable stock, season, and simmer for 20 minutes until the vegetables are soft.
- 4.
Blend until smooth — Stir in the coconut milk, then blend the soup until smooth and warm through.
- 5.
Top with fresh cilantro — Serve topped with fresh cilantro.