Curried Coconut Cauliflower Soup
Ingredients
- 1 large head cauliflower stem removed and cut into florets
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons coconut oil melted
- Sea salt and freshly ground black pepper to taste
- 4 1/2 cups low sodium chicken broth
- 2 teaspoons cumin
- 1 teaspoon white pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 1/4 cups unsweetened full fat coconut milk
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, toss together first 5 ingredients. Place in a baking pan and roast for 20 to 30 minutes or until golden and slightly tender.
- In a large pot, add chicken broth, roasted veggies, and spices (cumin through coriander), heat over high and boil until veggies are fully tender.
- Pour into a blender and puree until smooth. Add back to pot, turn heat on low, and stir in coconut milk. Serve hot.
Tried this recipe?Let us know how it was!
Loved this. Didn’t add the coconut milk, as I don’t like it very much – the soup was very tasty and still thick enough without it.