Curried Cauliflower Soup with Kale

Preheat the oven to 400°F. If desired, line a large, rimmed baking sheet with parchment paper.

In a small bowl, toss the cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 1–2 tablespoons of oil.

Spread the seasoned cauliflower florets on the sheet pan. Roast for 20–22 minutes, or until tender but slightly undercooked. Remove and set aside to cool.

Once the cauliflower is cool, add it to the bowl of a food processor, and pulse a few times until it resembles rice. Set aside.

In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and fragrant. Then, add the minced garlic and cook for 1–2 minutes, stirring frequently to avoid burning. Scrape any brown bits from the pan.

Add the carrots and additional oil (if needed) and cook for another 3–4 minutes, stirring occasionally to allow them to soften slightly and develop flavor.

Stir in the broth, kale, red pepper flakes, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 15 minutes, or until the carrots and kale are tender.

Once the vegetables are cooked, stir in the coconut milk and roasted cauliflower rice. Simmer for an additional 5 minutes to warm through and meld the flavors.

Taste and adjust seasoning with additional salt and spice if needed.

Store soup in an airtight container in the fridge for up to 3 days.

Equipment Needed

Spice Level:

Dietary