Cauliflower Coconut Curry Soup

Is soup season over?! Personally, I'm happy to eat soup everyday!!

I love this recipe because it is healthy and easy to whip up yet has complex flavors that are kid approved (when kids are asking for vegetables on a daily basis, you know you are making something good! 

Will you try it and let me know your thoughts?

Creamy Spiced Cauliflower Soup

Aromatics:

- 1 Tbsp. olive or coconut oil

- 2 medium yellow onions, diced

- 1 bay leaf

- 1 1/4 tsp. ground cumin

- 1 tsp. kosher salt

- 1 tsp. ground turmeric

- 1/2 tsp. ground coriander

- 1/8 tsp. ground cardamom

- dash of ground black pepper

- sprinkling of crushed red pepper flakes

- 4 garlic cloves, minced

Sustenance: 

- 4 1/2 cups vegetable broth

- 1 large head of cauliflower, roughly chopped to the same size

Conclusion:

- 1 cup canned coconut milk

- 1 Tbsp. apple cider vinegar

- fresh dill (for garnish - optional)

1. In a large soup pot, heat the oil over medium-low. Add all the above listed aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes.


2. Then, add the garlic and saute another few minutes. 


3.  Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.


4.  Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.


5.  Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn’t boil


6.  Serve hot and topped with fresh dill and ground black pepper, if you like.