How to Make Coconut Curry Cauliflower Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric and cumin

Homemade blend allows for customization and cost savings.

Wash all the vegetables.

Cut up the onion, celery, and carrots.

Put the chopped onion, celery, and carrots in a pan with some coconut oil to sauté.

Set aside the cauliflower, which should be chopped coarsely.

In a stock pot, combine the chopped cauliflower, 1 cup of whole coconut milk, and about 2 cups of filtered water (adding up to 3 cups if desired).

Add 2-3 tablespoons of curry powder, about 1 teaspoon of freshly grated ginger, and about 1/2 teaspoon of salt to the pot.

Cover and cook on medium heat until the cauliflower is softened, about 30 minutes.

After 30 minutes, check for caramelization of the sautéed vegetables for added flavor.

Combine the sautéed vegetables with the cauliflower mixture and blend using an immersion blender (or a regular blender).

Salt to taste and garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary