If you're looking for a creamy, comforting soup that won't weigh you down, this is definitely the soup to make. The recipe below is not only full of flavor, but it's actually super healthy, too! Using coconut milk instead of cream is a fun, vegan twist on the classic Indian curry soup. As a bonus, it comes together in only 45 minutes, so it's a great candidate for your next quick-and-easy weeknight dinner.
I love how full-flavored coconut milk is. It has this ability to transform soups and sauces by making them lusciously creamy without needing to add heavy cream. It also has a slightly sweet flavor, which is perfectly balanced in this recipe by the spicy curry powder. In addition to the coconut milk, pureeing all the cauliflower into the soup gives this soup extra creamy feel. If you prefer to have some texture, feel free to leave some of the cauliflower chunks whole.
How to make Vegetarian cauliflower curry soup
6
10 minutes
35 minutes
45 minutes
2 tablespoons olive oil
1 small yellow onion, diced
1 carrot, peeled and diced
1 rib celery, peeled and diced
2 cloves garlic, minced
1 1/2 teaspoons curry powder
1 head cauliflower, stem removed and cut into small florets
2 cups vegetable broth
1 (14-ounce) can coconut milk
Kosher salt and pepper, to taste
Chopped cilantro (for garnish)
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until they are soft and tender, about 15 minutes.
Add the garlic and curry powder and cook until fragrant, about 2 minutes.
Add the cauliflower, vegetable broth, and coconut milk. Bring the mixture to a boil before reducing to a simmer.
Simmer until the cauliflower is tender when pierced with a fork, about 15 minutes.
Working in batches, puree the soup in a high-powered blender.
Season the soup with salt and pepper to taste. Garnish each bowl with the chopped cilantro.