Creamy Curry Cauliflower Soup

Pair with a fresh salad for a light lunch, or serve as a starter course at dinner.

6-8
2 tablespoons coconut oil
1 medium organic yellow onion
4 organic garlic cloves, minced
1 large head organic cauliflower, trimmed and cut into florets
32 ounces vegetable broth
1⁄8 teaspoon red chile flakes
1⁄2 tablespoon turmeric
1 1⁄4 teaspoons cumin
1 1⁄2 cups coconut milk
  sea salt and pepper, to taste
1⁄4 cup roasted cashew halves, for garnish
  1. Heat oil in a large pot over medium heat until hot.
  2. Add the sliced onion and a pinch of salt and cook until onions are soft, 8-9 minutes.
  3. Reduce heat to low, add garlic and cook for 2 more minutes.
  4. Add cauliflower, vegetable broth, red chile flakes, turmeric, cumin, and another pinch of salt.
  5. Bring pot to a boil over medium-high heat, then reduce heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.
  6. Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot; OR use an immersion blender to purée the soup in the pot.
  7. Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if desired.
  8. Ladle the soup into bowls and garnish with a handful of toasted cashews.

 

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