Creamy Cauliflower Curry Soup
Get ready for a taste of something exotic - our Creamy Cauliflower Curry Soup is sure to wow! This fragrant and velvety soup combines the earthy richness of cauliflower with the vibrant notes of curry and zesty lime. Whether you're seeking a cozy meal on a chilly evening or a delightful, aromatic dish to impress your guests, this recipe offers a perfect balance of savory and spicy, making it a soul-warming delight.
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, diced
2-3 cloves garlic, peeled and minced
2-inch piece fresh ginger, peeled and minced
1 ¼ teaspoons coarse salt
¼ teaspoon ground black pepper
1 pinch turmeric, cayenne pepper and ground nutmeg
2-3 tablespoons curry paste (or 1 tablespoon curry powder)
1 large head cauliflower, cut into florets
3-4 cups unsalted vegetable stock
½ cup full fat canned coconut milk
Zest and juice of 1 lime
2-2 ½ teaspoons granulated sugar or honey
Directions:
In a Dutch oven or stock pot, heat olive oil to medium in. Add onion and sauté 4-5 minutes, until soft. Introduce the garlic, ginger, salt, black pepper, turmeric, cayenne and nutmeg.
Stir in the curry paste and sauté for 30-60 seconds, until the fragrance comes out. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
Remove from heat and puree using an immersion blender until smooth. Add coconut milk, lime zest and juice, and sugar (or honey). Taste and adjust seasoning, if necessary.
Bon Appétit!
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