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.